STEAMED RICE IN KHEER

Preparation Method :

• Melt jaggery in boiling water and strain to remove scum.
• Break cashew nut roughly, and fry in ghee.                  
• Powder cardamom.
• Extract coconut milk in 600 ml; 1 diluted and 1 thick.
• Heat coconut oil and add a 400 ml of hot water. Lower the flame to 'simmer' and add rice flour. Mix well, and make certain that there are no lumps. Feel with fingers, and make sure it does not stick. Remove from fire and keep in a flat vessel; close it with a thin wet muslin cloth. Add a tablespoon of powdered jaggery and a pinch of cardamom powder and mix well with the dough. Take a little of the dough and roll between palms to make a thick cord. Now roll into small marble-sized balls and steam for 10 minutes.
• Melt jaggery and strain; allow it to thicken and add the diluted coconut milk first. Boil for 3 minutes and add the steamed rice 'kozhakattais.'
• Add the thick milk and boil again for 2 minutes. Add cashew nuts, cardamom powder and ghee.