Check the package instructions on how to cook the ada for pradhaman. Generally, you need to par-boil it in boiling water for about 3-4 mins and then drain and set side before proceeding.

Make sure our ada pieces are not too large. If they are, break them into smaller pieces for quicker cooking.

Add the milk and water to a heavy-bottomed pan and bring to boil. Add the semi-cooked ada and simmer on low flame stirring frequently.

In about 15-20 mins, it will reduce to half the quantity. Continue to stir and cook the payasam.

Soon you will see the ada starting to show on the surface of the payasam. This will depend on the size of the pan you are using so don't go by this along, just make sure the milk is reduced to more than half of original quantity and the ada is soft.

Add sugar at this stage and mix well (I use raw sugar for all my cooking and drinks but white sugar works perfect too).

Cook for another 3-4 mins and switch off flame. Add the crushed cardamom and mix well. Remove from stove and set aside.

Heat the ghee in a small pan and add the cashew nuts and raisins. Fry until the nuts turn golden brown and add to the payasam. Stir well to combine.

Serve Palada Pradhaman warm or cold