Wash and soak raw rice in 2 cups of water for 6 hours or overnight.
Drain out water and make a thick paste in a mixer.
Sprinkle very little water (2 - 3 tbsp water) when making the paste.
Transfer rice paste in another container.
Heat a wide kadai or pan on medium heat.
Gently pour coconut milk.
Add rice paste slowly and gently mix with coconut milk.
Add 2 - 3 tbsp rice paste at a time. Then it won't form lumps.
Stir well continuously for 12 - 15 minutes until rice paste well combined with coconut milk / like a soft porridge.
At this stage, add 5 - 6 tbsp jaggery and chopped cashew nuts. Stir well on a low heat for another 10 minutes until it leaves from the sides of the pan and slightly thickens/jaggery is well combined with other ingredients/fragrant.
Switch off the heat.
Grease a steel thali with 1/2 tsp oil or ghee.
Pour the mixture on a greased thali and sprinkle remaining 1/2 tsp ghee over it and spread it evenly with a flat spatula.
Keep aside to cool for half an hour and later cut it into desired shape and size.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.