To cook rice ada, please follow the package instructions. I cooked them for 15 minutes. Then drained, and set aside. The cooking times may vary depending on the thickness of the ada.

You might’ve also noticed that the rice adas in the picture are really big. Usually they are very small like rice flakes. But I could only find the bigger version this time.

Place grated jaggery along with 3 cups of water over medium flame. Stir, occasionally, until jaggery melts. Then pass it through a fine sieve to remove all impurities. Set aside.

Heat 1 tablespoon ghee in a pan over medium flame. Fry coconut slices, cashew nuts, and raisins separately. Set aside.

Now to the final preparation stage of adapradhaman.

Place melted jaggery, third extract of coconut milk and rice ada in a deep pan over medium flame. Let it come to boil. Then simmer until it becomes thick. Next add in second extract of coconut milk. Finally, add the coconut cream along with ground cardamom and 1 tablespoon extra ghee. Let it simmer again for few minutes. You can also stir in fried cashews, coconut slices, and raisins before removing it from flame.

When payasam becomes thick, remove from flame. Ideally, it should’ve the consistency of condensed milk, thick but pourable. Remember, payasam gets thicker and thicker as it cools down. Enjoy!!