Wash the ada well and cook it in enough water until soft. Drain and keep aside.
In a pan, add powdered jaggery with a little water, heat until it melts, and strain to remove impurities.
Add the cooked ada to the jaggery syrup, mix well, and let it cook for a few minutes so the ada absorbs the sweetness.
Pour in the second extract (thin coconut milk) and allow the mixture to simmer for 5–7 minutes.
Finally, add the first extract (thick coconut milk), stir gently, and switch off the flame (do not boil after adding thick coconut milk).
Add ghee and a pinch of cardamom powder, mix, and serve warm.
