Preparation:
Soak the rice for 1/2 an hour. Grind together coconut and rice to a fine paste. Remove, add 6 cups of water and mix well. Add jaggery, cardamoms, salt and ghee.
Place the mixture on the fire and keep on stirring for 1 hour until it becomes thick. Then pour on a greased plate and allow to cool. Cut into diamond-shaped pieces and serve.
Note: This can be stored in the refrigerator for 3 to 4 days. |
