Sweet Kerala ada, rice, coconut and jaggery with cashews

Ingredients

• 1 cup of rice flour
• 2 cups of shredded coconut
• 250 g of jaggery
• 1 teaspoon of cumin
• 4 cardamom pods, crushed
• 10 grilled cashew nuts
• 10 grapes
• 1/4 cup of mustard seeds
• 2 tablespoons of coconut oil

Mix the rice flour with a little water and let it rest for up to 1 hour and 30 minutes.

Combine the coconut with a little water until you have a smooth paste.

In a saucepan with a thick bottom, melt the jaggery with a little water. Once the syrup begins to thicken, add the coconut paste, cumin, and cardamom.

Stir continuously until the mixture thickens, without any lumps.

Add the dissolved rice flour and stir again: the mixture becomes thick and compact.

Heat the coconut oil, then add the mustard seeds, followed by the cashews and grapes. Pour everything over the ada.

Cover and let it cool completely before serving.