1. First dry roast the rice in a simmer flame until it turns light red colour.

2. Once it cools powder it. See that it is not too soft. Let it be slightly coarse.

3. In a heavy bottomed kadai boil the water, add the jaggery powder.

4. Once everything starts boiling filter it to remove dirt in jaggery.

5. Now add the rice powder and transfer the mixture into vessel and pressure cook till 3 whistles.

6. Once it cools open the cooker and season it with cashew fried in ghee. Mix well and it is ready to serve.

Note: Those who like coconut can add scrapped coconut 1/2 cup while mixing the rice powder. For the above recipe there is a sambar called Thalagam which goes well with this and tasty too. That I'll give separately.