Ada Pradhaman (Kerala Rice Flake Pudding)

Instructions

1. Cover the ada flakes with boiling water, stand 30 minutes, then drain and rinse in cold water until they feel soft and separate.
2. Melt the jaggery in the 120 ml water over low heat, then strain out any grit.
3. Heat half of the ghee in a small pan and fry the cashews, raisins and coconut until golden. Set aside.
4. In a wide heavy pot, heat the remaining ghee and stir the ada for 1 minute. Add the jaggery syrup and simmer on medium until it thickens and the ada turns glossy and dark.
5. Add the thin coconut milk and cook, stirring, until the pudding thickens again, about 10 minutes.
6. Stir in the cardamom and most of the fried garnish, then add the thick coconut milk and heat only until it just steams. Do not boil it.
7. Serve warm or chilled, topped with the remaining cashews, raisins and coconut.