Ingredients:

• 1 cup – raw Rice (soorai orovu / pachari)
• 1 cup / 200 ml – medium thick Coconut Milk (or dilute 25 g Maggi instant Coconut Milk powder with 1 cup / 200 ml water)
• 5 – 6 tbsp – melted and sieved Jaggery (or to taste)
• 1 tbsp – chopped Cashew nuts (optional)
• 1 – steel thali of 7 inches in diameter
• 1 tsp – Ghee / oil

Method:

1. Wash and soak raw rice in 2 cups of water for 6 hours or overnight.
2. Drain out water and make a thick paste in a mixer.
3. Sprinkle very little water (2 – 3 tbsp water) when making the paste.
4. Transfer rice paste in another container.
5. Heat a wide kadai or pan on medium heat.
6. Gently pour coconut milk.
7. Add rice paste slowly and gently mix with coconut milk.
8. Add 2 – 3 tbsp rice paste at a time. Then it won’t form lumps.
9. Stir well continuously for 12 – 15 minutes until rice paste well combined with coconut milk / like a soft porridge.
10. At this stage, add 5 – 6 tbsp jaggery and chopped cashew nuts. Stir well on a low heat for another 10 minutes until it leaves from the sides of the pan and slightly thickens/jaggery is well combined with other ingredients/fragrant.
11. Switch off the heat.
12. Grease a steel thali with 1/2 tsp oil or ghee.
13. Pour the mixture on a greased thali and sprinkle remaining 1/2 tsp ghee over it and spread it evenly with a flat spatula.
14. Keep aside to cool for half an hour and later cut it into desired shape and size.
15. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya