Ada Pradhaman

Ingredients:

200-250 gms rice ada

1/2 kg jaggery, crushed

1/2 cup water

2 cups thin coconut milk (second extract)

1 cup thick coconut milk (first extract)

1/2 cup sugar

4 tbsp ghee

1 tsp cardamom powder

50 gm cashew nuts

50 gm raisins

Preparation:

1. Boil 4-5 cups water in a pan and add ada and cook it in boiling water until it becomes soft.
2. Then strain in a colander, rinse with cold running water and drain thoroughly.
3. In a pan, melt crushed jaggery adding 1/2 cup of water and then srain it and keep it aside.
4. Heat a uruli / thick bottomed pan and add 1 tbsp of ghee and spread evenly.
5. Add cooked ada to this and saute for 2 minutes at medium flame.
6. Then add the strained jaggery, mix well and cook at medium flame stirring in between.
7. When it thickens, add sugar and mix well. Add 1 tbsp ghee and mix well.
8. Then add thin coconut milk and boil well at medium-low flame until it thickens, stirring in between.
9. Now add the thick coconut milk and mix well.
10. Add the cardamom powder, mix well and cook for 1-2 minutes at low flame. Don't allow to boil. Switch off the flame.
11. Heat 2 tbsp ghee in a pan and fry the cashew nuts and raisins.
12. Pour this over the pradhaman , close with a lid for 10-15 minutes. Serve hot or cold...

Recipe Source: Lekshmi Nair