Ingredients: 1 cup rice (soaked in water over night) 4 cups grated fresh coconut 2-3 cups jaggery (mashed) 1-2 tbsp. ghee 1 tsp. cardamom powder Method: Grind soaked rice (add little water if necessary) into a fine paste. Mix throughly with jaggery and set aside. Put coconut in a blender, add little water and blend till smooth. Strain to extract the milk. Repeat with the same residue twice, restrain. Press out till residue is crumbly. Place the coconut milk in a nonstick pan and bring to the boil over medium heat. Keep stirring continuously for 10-15 minutes. Stir periodically to avoid burning at the bottom. Add rice and jaggery paste to it, stir continuously. Add ghee, cardamom and stir continuously over a medium heat. The mixture should be quiet thick. After mixture separates from bottom of the container, take out the mixture and spread into a greased tray. Cut into squares or triangles. Serve cold.