Wash the readymade rice ada.

Boil water and add the ada, cook for 15 minutes with lid closed, stirring occasionally.

Cut the avocados into half and twist to deseed.

Scoop the avocados.

If making a vegan version without milk, add the pulp of one more avocado.

Blend avocado, milk (if using), and saffron in a blender until smooth.

Transfer the pulp to a saucepan and add water.

Mix the avocado pulp and cooked ada.

Let it cook on a low flame, stirring constantly to prevent burning.

When it starts to bubble, add brown sugar and keep stirring at regular intervals.

When the pradhaman is cooked halfway, add cardamom and kesar milk masala.

Let it boil for another 5-8 minutes on low-medium flame until the ada is cooked.

In a tadka pan, add ghee.

Once the ghee is melted, add cashews and almonds and sauté until golden brown.

Garnish the pradhaman with fried cashews and almonds.

Serve hot with steamed rice and Thatta Payaru Sambar.