Wash and pressure cook the rice to soft and keep aside.
Heat a heavy bottomed pan with 1 tsp of ghee. Saute the boiled rice in it for two minutes in medium flame. Now it’s time to add the jaggery powder and keep mixing till the jaggery melts well.
When it reaches the syrup consistency pour the diluted coconut milk into it. Till the raw smell goes let the stuff get boiled at least for 10 mins in medium flame. Once the payasam becomes like thick gravy add the cardamom and dry ginger powder.
Pour in the thick milk and immediately switch off the stove. Heat a sautee pan and fry the coconut pieces in ghee till they become golden brown and add to the payasam. Serve hot.
By Ria Samuel