- Jaggery: 400 gm
- Cardamom : 10 nos ( crush it well)
- Ghee : as required.
- Coconut : 1 grated coconut
- Cashew nuts : 10 nos
- Raisins : 10 nos
- water: as required
Soak the ada in warm water for 20 minutes. Then drain off the water and wash it in cold water for 2 or 3 times. Keep it aside. Ada will become big in size once it is dipped in hot water.
Preparing Jaggery syrup:
Heat a steel vessel in stove, add 1 medium cup of water for 400 kg of jaggery. Melt the jaggery and make a thick syrup. once it is cooled filter the syrup and set aside.
Making coconut milk:
Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. Then mix the remainder of coconut in 1 cup water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.
Then in the pan add 2 tbs of ghee , roast the cashews and raisins in the ghee.
In a cooker or a vessel add cooked ada and jaggery syrup. Stir it continuously for 30 minutes. once it become thick pour coconuts second milk into it. mix it well and stir continuously for 30 minutes. Take care of minimum 30 minutes continuous stirring
After 30 minutes of mixing add cardamom powder and coconuts first milk. Stir it well for 2 minutes. Finally add roasted cashews and raisins.