Mash the cooked rice with the back of a slotted laddle.

In a heavy pan add jaggery, water and add the rice and cook on a low flame till the jaggery dissolves.

Grind the coconut to a fine paste and add to the rice mixture with constant stirring.

When the mixture begins to boil add the coconut milk and cover it for 5-10 minutes and remove from fire. The mixture should not boil well after adding the coconut milk.

In a different pan fry the coconut pieces till golden brown in ghee. Switch off the stove add the ginger powder and pour this to the pradhaman.