| • | Heat 2 tbsp butter 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 butter and saute the cashews and kishmish until light brown.
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| • | Immerse coconut in one cup red-hot water, grind and take aside thick milk.
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| • | Repeat the process, make a second take aside and set up aside.
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| • | Crush jaggary to a fine powder, keep it aside.
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| • | Bring ada to a boil in one cup water and the second take aside of coconut milk.
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| • | Ada should remain smooth but hold up it is shape.
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| • | Add jaggary with it and carry on cooking until it thickens.
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| • | Heat the left over butter and add this to the pradhaman.
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| • | Mix the 1st take aside of coconut milk and the deep-fried dry aside fruits with it, stir well and heat up thoroughly.
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| • | Sprinkle with the cardamom powder.
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