| • | Heat 2 tbsp ghee and fry ada.
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| • | Grind cardamoms and sugar together to a fine powder, and place aside.
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| • | Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown.
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| • | Immerse coconut in one cup hot water, grind and extract thick milk.
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| • | Repeat the process, make a second extract and set aside.
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| • | Crush jaggery to a fine powder, keep it aside.
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| • | Bring ada to a boil in one cup water and the second extract of coconut milk.
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| • | Ada should remain smooth but hold its shape.
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| • | Add jaggery with it and continue cooking until it thickens.
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| • | Heat the remaining ghee and add this to the pradhaman.
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| • | Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
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| • | Sprinkle with the cardamom powder. |
