- Ingredients
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
- How to Make Ada Payasam
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.