Melt the jaggery in water till it reaches the desired consistency(see test for consistency below).

Add cardamom and ghee to the gravy and mix again.

Make the mixture into flat patties.

Heat oil in a pan.

Deep fry the patties in oil.

Test for the right consistency :

If you put a little melted jaggery in a little water, it should roll up into a soft ball.

If you hit the ball on the vessel, it should produce a metallic sound.

Immediately turn the stove off and pour it on the flour.

Mix well. It`ll become a thick gravy.

Even if the gravy is watery, it will harden eventually on stirring.

Some tips :

The whole deep frying process should be done on low heat.

The gravy can be refrigerated in an air-tight container and can be used for making fresh adhirasams for about a week`s time.