Ada Pradhaman

Rice ada-200gms
Jaggery -400gms
Sago (cooked)-50gms(optional)
Cardamom powder -1tsp
Dried ginger powder-1tsp
Cashew nut -50gm
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-3cups
Thin coconut milk -2cups
Thick coconut milk-2cup
Ghee-100gm

METHOD
1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked ada
4. Stir continuously
5. It becomes a thick consistency, adds very thin coconut milk and cooked sago
6. When it thickens, add thin coconut milk and stir well
7. Finally add thick coconut milk and stir well
8. When the payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam