Wash the ada well and cook it in the 2 cups of water until it is a little softer than al dente. Drain, rinse to separate the ada pieces and keep aside.

Meanwhile, add the jaggery to a heavy bottomed pan and add the water to it. Melt the jaggery over medium low heat. Remember that as jaggery melts, it releases water, just like sugar. Add the drained ada pieces to this and let it cook in it. Once the mixture thickens a little, add the cardamom and mix it in.

Add the coconut milk and let it continue to cook and thicken over medium heat. Once it has come together and thickened a little, remove from heat and add the coconut cream. Wait for 2 minutes and mix it in.

In a small pan, heat the ghee / coconut oil and fry the cashew nuts and coconut slices in it. Pour it over the payasam / pudding. Serve hot or cold.