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Cook the rice ada in water until soft, then drain and rinse. Melt the jaggery with a little water and strain to remove impurities. Add the cooked ada and jaggery syrup to a pan and simmer for 5–7 minutes. Add thin coconut milk and cook gently for a few minutes. Stir in thick coconut milk and cardamom powder. Heat gently without boiling and serve warm or chilled.
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