I have taken grated coconut from 2 medium sized coconut and grind it in the mixer jar by adding 1/4 cup of warm water and squeeze out thick coconut milk. Take the residue of the coconut again in the mixer jar and add 2 cups of water water and squeeze out thin coconut milk and set these aside
Add 3 cups of water in a sauce pan. Bring it to boil and add the rice ada to the boiling water and close the pan with the lid and switch off the flame. Let this ada be in hot water for 15 minutes for it to get completely cooked.
Meanwhile, heat a pan, add a ghee and add the coconut bits and roast that in ghee till the coconut turns golden brown in color. Take thi saside
Heat again a teaspoon of ghee and roast the cashews till they are golden brown in color. Take these aside
Heat a sauce pan and add the jaggery and 1/2 cup of water and allow it to dissolve completely in water
After 15 minutes, drain the water and rinse the cooked ada in cold water so that the stickiness will be get ridden off. Keep this aside ready
Heat a heavy bottomed pan, add the thin coconut milk and add the rice ada to the pan and bring them to boil. Strain the jaggery juice to the pan and stir well.
Allow the coconut milk to boil in medium flame for 10 minutes. Then add the cardamom powder and stir well
Add the thick coconut milk and keep the flame really low till you stir well and everything is completely incorporated. Finally garnish with roasted coconut bits and cashews
Switch off the flame. The yummy and tasty Ada Pradaman is all ready to serve! Relish this dainty Palada Pradaman and enjoy your Onam!