1.
Boil water in a large thick-bottomed cooking pot over medium heat.
2.
Add the ready-made rice ada into the boiling water and let it cook for 5 minutes over a medium flame
3.
Keep stirring occasionally to prevent the ada from sticking to the vessel
4.
Remove from heat and strain the ada using a metal colander. Keep aside and let it cool
5.
Heat a separate pan, add 1 tbsp of ghee and add cashews from the garnish list and roast it till it turns golden brown. Once done, transfer to a small bowl and let it cool
6.
Repeat the process by heating another tbsp of ghee and add thinly sliced coconut to it this time, roast them till it is light brown. Transfer to a bowl and keep aside
7.
Heat a large saucepan, melt jaggery by pouring ½ cup of water and jaggery, heat it for few minutes on a medium flameStrain the melted jaggery over a muslin cloth or a strainer to get rid of the syrup from any impurities
8.
Once done, pour it back into the saucepan. Add in the cooked rice ada and mix completely over a medium flame. Keep stirring while the sweet ada gets cooked and starts to separate from the sides
9.
Add the remaining ghee to this and continue to stir. Pour the 3rd extract of coconut milk and add a pinch of salt. Allow the milk to thicken and reduce in quantity, once it does add the 2nd extract of coconut milk
10.
Continue to heat it as the second addition also reduces. Add the 1st extract of coconut milk and pinch of salt and stir but don’t let it boil
11.
Turn off the flame after roughly 5 minutes
12.
Add the roasted coconut and cashew nuts, cardamom powder and ginger powder as garnish
13.
Close the pan with a lid for 5 minutes and serve hot!
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