Ada Pradhaman

Ada: 500 gm

Jaggerry: 1 kg

Sago: 200 gm

Thick Coconut Milk: 3 cups

Thin Coconut Milk: 6 cups

Wash the Ada and cook it with lots of water. Make sure it is really soft. Wash it properly again.
Drain completely once done.

Cook the sago in water till done and drain water completely.

Melt the jaggery in a little water and strain.

Saute the cooked Ada in the jaggery mix.

Add the cooked sago to it, saute and mix everything.

Add the thin coconut milk and let it boil

Add cardamom powder and thick coconut milk and let it just boil along the edges.

Take off fire.

Fry the cashewnut, curryleaves, raisins in ghee. Pour this over the Payasam.

Serve hot or cold as dessert