Ada pradaman

Initial Preparation:

1. Take the first(thick), second(thin) and third(very thin) milk of grated coconut and keep each of them separately.
2. Boil crushed jaggery along with enough water, until the jaggery is completely dissolved. Filter to remove impurities and set aside.
3. Heat 2 tablespoon of ghee in a pan, fry the cashew nuts until light golden in color on low heat. Transfer to a bowl and set aside.
4. Then add in the raisins and fry until fluffy on low heat. Transfer to a bowl and set aside.
5. Half cook the sabudana/chowari in enough water. Once cooked, drain the water completely and set aside.

Payasam Preparation:

1. Heat remaining ghee in a heavy bottomed wide sauce pan. Add in the ada and fry till light golden in color.
2. Add in the 2nd and 3rd coconut milk and cook till the milk thickens on medium heat. Keep Stirring.
3. Add melted jaggery and ½ litre of milk and cook for another 5 minutes. Continue stirring.
4. Add in the cooked sabudana/chowari, remaining milk, thick coconut milk and mix well.
5. Cook until the 'Ada' is cooked well and the payasam thickens on medium heat. Stir continuously. (Refer notes)
6. Once the the pradaman thickens and the ada is cooked well, add in the cardamom powder, fried cashew nuts and raisins. Combine well.
7. Remove from heat. Let it stand covered for 3-5 minutes.
8. Serve warm.

Notes:

• I used bambino brand ada.
• The main and important part of making pradaman is that you should not stop stirring the pradaman till its cooked.
• If you see that the pradhaman is thickened however the ada is not cooked, add enough milk and cook till the ada is done.