1. Make a thick batter of rice flour, water and 1/2 tbsp. melted ghee.
2. Batter should coat back of spoon when poured.
3. Warm leaf a bit over fire, spread a ladleful batter over it.
4. Leave a side margin to avoid over running.
5. Roll and secure with twine, if required.
6. Place rolls in a perforated compartment of a steamer.
7. Pour water to boil in the lower compartment, fix shut.
8. Put on fire, allow to cook for 10-12 minutes.
9. Remove from fire, cool and untie.
10. Peel and cut into small pieces.
11. Dissolve 1/2 cup water and jaggery, strain into deep vessel.
12. Boil mixture to one thread consistency.
13. Add pieces of rice batter and rich coconut milk.
14. Cook and simmer till reduced to 3/4 in volume.
15. Add medium coconut milk, stir.
16. Add sugar, stir to dissolve, allow to boil.
17. Simmer and cook, stirring frequently till thickened.
18. Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
19. Add to mixture, allow to simmer, till thickened.
20. If too thick, one may add some thin milk, and bring to a boil.
21. Check sweetness, everytime coconut milk is added, and adjust sugar if required.

Serve hot.

Making time: 1 hour
Makes: 10-12 servings
Shelflife: 1 day

Notes:

1. Rice flour: To make excellent pradhaman, wash, soak rice for 10 minutes, drain, and spread over a clean cloth to dry for 1 hour. Grind to a fine powder in a mill or grinder, sieve and use for pradhamns.