- Ready in: 1 hour
- Serves: 4
- Complexity: very easy
- Raw rice- 2kg
- 2 coconuts- grated
- Cumin Seeds - 1/2 tsp
- Salt - to taste
Wash the rice and drain.
Grind the grated coconut and 2 glasses of water. Filter and extract the thick coconut milk- First milk or Onnaam Paal. Coarsely grind the cumin seeds with your fingers and add to the onnaaam paal and keepl aside.
Grind the cocunut filter residue again using 6 glasses of water and repeat the procedure to get the thinner coconut milk - Second Coconut Milk or Randaam Paal.
Take a thick bottom vessel and add the randaam paa. Bring it to boil and add the rice. Close the lid but keep stirring occasionally so that the mixture doesnt stick to the bottom of the vessel.
When the mixture is 3/4th cooked, add the first milk with cumin seeds and continue stirring till it is turns to a thick paste.
Transfer it and spread it on to a steel plate, make sure that the surface is even with a banana leaf or a flat spatula and allow ot to cool and set. Later you can cut into pieces and eat with jaggery syrup.
To make jaggery syrup, you can either melt the jaggery in boiling water or coconut milk, then filter it and let allow to cool.