Rice ada -1/2 cup
Jaggery – 1 1/4 cup
Thin coconut milk – 1 1/4 cup
Thick coconut milk – 1/2 cup
Coconut bits or thin small pieces – 2 tbsp
Cashew nuts -2 tbsp or 5-6
Raisins -2-3 tbsp
Cardamom powder -1/4 tsp
Ghee – 1-2 tbsp
Bring water to rolling boil, switch off and add the ada. Let it soak for 30 minutes. After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water. This is done to prevent the ada from sticking to each other. Drain the water completely. Keep it aside for some time.
Dissolve jaggery in half cup of water and strain it to remove impurities if any.
Heat 2 tsp of ghee and fry the cashew nuts, raisins and coconut pieces separately. Remove from pan.
In the same pan, heat more ghee and fry the ada in medium or low flame for 4-5 minutes.
Now add jaggery water to the ada and cook in medium flame until it thickens.
Once it thickens, add the thin coconut milk (1 1/4 cup). Cook on medium flame until it thickens again.
Once it thickens, add the thick coconut milk, fried cashew nuts, raisins, cardamom powder and coconut bits. Mix well and switch off the flame. Do not cook after adding the thick coconut milk.
Delicious Ada Pradhaman is ready. Serve hot or chilled.