Vishu Katta/Pachor/Coconut rice cakes/Rice cakes with coconut milk

Ingredients

Basmati Rice/Raw Rice - 1 1/2 cups

Thick extract of coconut milk - 1 cup (3/4 cup of tinned Eastern coconut milk + 1/4 cup of water)

Thin extract of coconut milk -  4 cups (1 cup of tinned Eastern coconut milk + 3 cups of water)

Cumin seeds - A pinch

Salt - as needed

Jaggery syrup - To pour over vishu katta before serving.


Method

Cook rice along with thin extract of coconut milk. When the rice is half cooked, add thick extract of coconut milk, cumin seeds and salt. When the rice is cooked and coconut milk is all absorbed. Remove it from stove and spread it on to a greased plate. Leave it for sometime to set.

Cut vishu katta in desired pieces and serve with jaggery syrup.

Jaggery syrup is made by heating desired amount of jaggery with water. Allow it to thicken a little, but it should still have a liquid consistency so that you can enjoy it by pouring over vishu katta.

• For a more tastier vishu katta or if serving as a dessert, try increasing the amount of coconut milk, i.e.,  Thin extract of coconut milk -  4 cups (2 cups of tinned Eastern coconut milk + 2 cups of water)