Combine jaggery and water and stir on medium heat until melted.
Strain the Jaggery syrup and transfer to a heavy-bottomed vessel.
Bring the Jaggery syrup to a boil and continue to boil on medium heat, until soft ball consistency is reached. ( To check for soft ball consistency, drop a tsp of the boiling Jaggery syrup into a bowl of water. If the Jaggery syrup dissolves in the water then it is not ready yet if it does not dissolve and if you are able to pick the syrup and make a ball out of the syrup and when thrown on a steel plate makes a noise, then the right consistency is reached)
Turn off the heat and add the poppy seeds, sesame seeds, cardamom and add in the flour immediately, stirring continuously until everything is mixed well.
Drizzle the ghee over the mixed batter and leave it aside overnight or for twenty-four hours.
Take a small portion of the batter, place on a greased banana leaf or a plastic sheet and slightly flatten to a thick disc.
Slide the disc into medium hot oil and fry on both sides on low-med heat until brown and cooked through.
Transfer the adhirasam to a bowl and repeat the same process until all the batter is used up