Palada mix into jaggery pradhaman

Palada mix 300 grams, cooked soft in 3 cups coconut milk. Jaggery 250 grams, made into syrup
in a cup of boiling water, strained and poured into palada mix. Add 1 tbsp. ghee, simmer flame
and allow to slow cook in the jaggery syrup to combine well. Add enough thick coconut milk
to make it to a semi thick consistency.
For better taste, over and above the cashew nuts in the mix, garnish with more raisins and
cashew nuts fried in a tbsp. ghee.
Those who like the jaggery pradhaman can easily go for this recipe.
Off course palada pradhaman is delicious.