I tried adhirasam for the first time yesterday and it came out well. I got the recipe from my mother
Rice flour (அரிசி மாவு) : 2 cups
Jaggery (வெல்லம்) : 1 1/4 cup
Cardamom powder ( ஏலக்காய் பொடி) : 1/2 tsp
Ghee (நெய்) : 3 tsp
Oil (எண்ணெய்) : for deep frying
Water (தண்ணீர்) : as required
Dissolve jaggery in water, heat it slightly and then filter it. Boil the filtered jaggery water well until huge bubbles form on the surface. This is much before any string consistency.
Take the rice flour in a wide bowl and part it circularly in the centre (like a well). Now, add the boiled jaggery to it and stir well with a ladle. Ensure there are no lumps. Let this mixture cool. Add cardamom powder and ghee to the cooled rice mixture and knead it well.
Drop the puri into the hot oil and deep fry.
Once it becomes slightly brown, press it well with the help of two spoons to ensure any excess oil is drained and keep it aside to cool. Repeat the same procedure for the balance dough.
Adhirasam is ready to be enjoyed for Diwali!
NOTE: In case one adhirasam breaks in the oil, then probably the jaggery is more. The taste varies with different qualities of rice/jaggery. Do check and add a few more tsp of flour if required.