Ada pradhaman, rice dessert with jaggery and coconut milk

Directions

1. Melt the jaggery in a small amount of hot water to create a syrup, then strain it. ⏱ ≈ 7 min
2. Squeeze the shredded coconut three times with warm water: set aside the first, thick milk, and mix the second and third, which will be lighter in color. ≈ 4 min
3. Boil the adas in boiling water, drain them, and rinse them in cold water. ⏱ ≈ 10 min
4. Dissolve the brown sugar in the jaggery syrup. ⏱ ≈ 7 min
5. Add the second and third milk, and let it simmer over low heat until the mixture thickens. ⏱ ≈ 40 min
6. Add the cardamom, then the first milk, and mix gently without boiling. ⏱ ≈ 10 min
7. Heat the grapes, cashew nuts, and coconut flakes in ghee, pour them into the pradhaman, mix well, and remove from the heat. ⏱ ≈ 7 min