First add rice flour, sugar, a pinch of salt, ghee, and 1/4 cup of water to a bowl; mix well
furthermore, add water and mix well. Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency
Grease a wide plate with ghee. If you have an ellai vadam stand use it. I used stainless steel plate
Take a small portion of the batter and add it to the greased plate
Tilt and spread. If you see excess batter after spreading wipe them
I have used an idli pan to steam the ada
Fill the idli pan with water and boil
place the plate and steam for around 3 -4 minutes until the dough turns transparent and nonsticky
Immediately keep the plate. Use the sharp knife to slit
Meanwhile, add batter to a greased plate and steam the subsequent batches
after the cooked ada turns cook unmold and transfer to the bowl containing water
In a heavy-bottomed pan add ghee and heat
add sugar and spread. Avoid mixing
when sugar starts to melt and change to pale brown color mix well
Keep mixing, Sugar melts down completely, and the sugar syrup changes color (like pale jaggery syrup)
Furthermore, add hot milk carefully (watch out for splattering)
Milk will raise and become frothy
add cardamom powder; mix well and boil for 5 minutes
furthermore, add evaporated milk, and drained ada; mix well and boil for 8 minutes