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Indulge in the authentic flavors of Ada Pradhaman, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
Bring 5 cups of water to a boil in a large pot, add the rice ada, and cook over medium heat for 8–10 minutes until soft but not mushy. Drain and rinse with cold water to prevent sticking.
In a separate saucepan, melt the jaggery with 1/2 cup water on low heat, stirring until completely dissolved. Strain to remove impurities and return the syrup to the pan.
Add the cooked ada to the jaggery syrup, cooking on low heat for 6–8 minutes so it absorbs the flavors, stirring occasionally to avoid sticking.
Pour in the thin coconut milk and simmer gently for 8–10 minutes, letting the mixture reduce and thicken slightly. Stir frequently to prevent burning.
Add the thick coconut milk and mix well. Reduce heat to the lowest setting and cook for 2–3 minutes; do not let it boil after adding thick coconut milk.
In a small pan, heat ghee over medium-low. Fry the cashew nuts until golden, add raisins and fry until puffed. Pour this seasoned ghee, nuts, and raisins over the Ada Pradhaman.
Finally, sprinkle cardamom powder, stir gently, and serve warm or at room temperature.
