For The Sweet Coconut And Jaggery Stuffing

• 1 cup Rice ada
• 1 cup Naturals Jaggery powder
• 1/2 cup Water
• 1 cup Coconut milk , thick (1st extract)
• 1-1/2 cups Coconut milk , (2nd & 3rd extract)
• 5 Cashew nuts
• 7 Sultana Raisins
• 2 teaspoons Fresh coconut , slices
• 1/2 teaspoon Cardamom Powder (Elaichi)
• Ghee , as required

• To begin making the Ada Pradhaman, boil sufficient water in a pan, add rice ada and turn off the gas immediately.
• Let the ada soak for 30 minutes. Later drain the water, wash the ada in cold water 2-3 times, strain and keep aside.
• Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts. Strain through a fine sieve and collect the syrup and discard the impurities. Keep it aside.
• Heat 2 tablespoons ghee in a wok/kadai and add cashews, raisins and coconut pieces. Fry them till they turn golden and keep it aside.
• In the same wok, add 1 tablespoon ghee and saute the rice ada for a minute.
• After a minute, add the jaggery syrup in the ada and allow it to cook on medium flame till the jaggery starts to thicken.
• Now, add the thin coconut milk and cook again on medium flame till it thickens.
• Add some cardamom powder, fried cashews, raisins and thick coconut milk and turn off the gas immediately. Don’t boil or cook after adding the thick milk.
• Garnish Ada Pradhaman with few fried cashews and serve hot or chilled.
• Serve Ada Pradhaman with Kerala Style Onam meal and enjoy warm or cold.