Rinse ½ cup ada in water first.

Boil 2 cups water. Switch off and remove from flame.

Add rinsed ada to it and set aside for 15 minutes.

Transfer to a strainer. Rinse it with water to avoid further cooking.

It should only be slightly soft as it will again get cooked with the jaggery syrup and coconut milk. It should not be too mushy.

Add 1 cup jaggery with ½ cup water and heat it up.

Cook until jaggery completely dissolves. Switch off.

Strain through a metal strainer to remove impurities if any.

Heat 1 tablespoon ghee add around 12 cashews fry until golden brown remove and set aside.

Add 2 tablespoon coconut and fry until golden brown. Remove and set aside.

Now add drained ada and saute for a minute.It will stick a bit so don't panic.

Add strained jaggery syrup.

Cook until the syrup is thick, it will take at least 10 minutes.

Now it has become thick.

Add 1 cup thin coconut milk.

Let it boil again for about 10 minutes or until thick.

It has become thick now.

Add ⅛ teaspoon dry ginger powder, ¼ teaspoon cardamom powder.

Add ½ cup thick coconut milk.

Mix it well.

Add fried cashews and coconut.

Add 1 tablespoon ghee.

Give a quick mix. When it starts to boil switch off. Do not boil after thick coconut milk is added.

It thickens after cooling down so switch off accordingly.

This is after cooling down see how thick it has become.