Melt the jaggery in water till it reaches the
desired consistency.(see test for consistency below).
Add cardomom & ghee to the gravy and mix
again.
Make the mixture into flat patties and deep
fry in oil.
Test for the right consistency :
1. If you put a little melted
jaggery in a little water, it should roll up into a soft ball.
2. If you hit the ball on the
vessel, it should produce a metallic sound.
3. Immediately turn the stove
off and pour it on the flour.
4. Mix well..it becomes
a thick gravy.
5. Even if the gravy is watery,
it will harden eventually on stirring.
Some tips :
1. The whole deep frying process
should be done on low heat.
2. The gravy can be refrigerated
in an air-tight container and can be used for making fresh adhirasams for
about a week's time.