Ada- 250 g

Jaggery - 500 g (made into drinks)

Coconut : First milk - 1 cup

Coconut : Second milk - 1 liter

Coconut:mThird milk - 1/2 liter

Raisins - 15

Nuts - 15 pieces

Cardamom powder - 1 tsp

Powdered cumin - 1 tbsp

Ghee - for cooking

Coconut small pieces - a few

• Soak the Ada in boiling hot water for 15 minutes, or until it becomes soft.

• Drain the water completely and rinse in cold water (sprinkle coconut oil lightly if sticking to each other).

• Boil and dissolve jaggery in 100 ml of water and strain it to remove impurities if any.

• Heat ghee and fry the cashew nuts, raisins and coconut pieces separately. Remove from the pan.

• In the same pan, heat ghee and fry the Ada in low flame for 4-5 minutes.

• Now add jaggery water and cardamom to the Ada and cook in low flame until it thickens. Remove the scum that gets collected in the sides.

• Now add the thick fresh coconut milk, bring it to a single boil and take it off the flame stirring continuously.

• Now top it with the fried cashew nuts, raisins, cumin powder and coconut bits

• Serve warm.

Semia - 1 cup‌

Milk - 1 liter

Ghee - 2 tbsp

Condensed milk‌ - 200 g

Cardamom - 2, powdered

Cashews, raisins - as needed

1. Roast cashews and raisins in a little ghee first. Fry in the same ghee till it becomes semi brown.

2. In a bowl, boil the milk and cook the fried semia. Add cardamom powder.

3. When the semia is hot, add diluted condensed milk to the water, stir and turn off when reduced.

4. Add cashews and raisins.

• Precautions