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ADA PRADHAMAN RECIPE

• Heat 2 tablespoons ghee and fry the ada lightly.
• Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.
• Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.
• Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.
• Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.
• Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.
• Sprinkle the cardamom powder and serve at room temperature.