Generally I do the traditional ada pradhaman but this time I wanted to give a twist the original recipe and it became a super hit at my home. The natural creamy texture of Avocado makes the recipe so rich along with the Ada and it tasted good in both the versions. Those who are allergic to milk can have this dessert without any guilt by omitting the milk part.
Avocado must be completely ripened. I generally put them for a day or two in my rice container so that it is ripened in the perfect way. You may feel free to include the nuts of your choice in this dish.