1/2 Cup Ada(available in ready to cook packs)
4 Green cardamoms
1/2 tbsp dry ginger ( Sonti / Chuk)
1/4 Cup pure ghee
1/2 cup Cashewnuts/Kaju
2 tbsp Raisins ( Kishmish)
¼ cup Sabudhana( white balls) soak in water and cook till they are transparent.
1 ½  Cups coconut (grated)
1 Cup jaggery (powdered into fine powder)

Procedure of Ada Pradhaman :

Heat 2 tbsp ghee and fry ada.

• Grind cardamoms and dry ginger together to a fine powder, and place aside
• Heat 2 tbsp ghee and saute the cashewnuts and raisins until light brown
• Immerse coconut in one cup lukewarm water, grind and extract thick milk.
• Repeat the process, make a second extract and set aside.
• Crush jaggery to a fine powder, keep it aside.
• To one cup of water add the second extract of coconut milk . Add ada and when it starts boiling lower the flame.
• After 10 mins check if ada has cooked.Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking until it thickens.(Suggested to boil jaggery separately with ¼ cup of water. This will ensure the residue is filtered)
• Heat the remaining ghee and add this to the pradhaman. Add cooked sabudhana.
• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
• Sprinkle with the cardamom powder and dry ginger powder.
• Ada pradhaman /Ada payasam is ready to serve.