Soak the rice for 30 minutes to 1 hours.

Extract coconut milk from 2 medium size coconut, three times. Grate the coconut finely. squeeze the coconut with hand to get 1 cup fresh milk /first extract/onnampal- thalappal. (Note : Don't add any water in this step.)

Now add grated coconut t with 2 cup of warm water in a blender or food processor, and process for a minute, then squeeze it for milk in another bowl. This gives you 2 cup semi thick milk /second extract/randaampal.

Return coconut to processor and add 3 cup warm water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 3 cup thin milk /third extract/moonampal.

OR

Buy 3 can( 400ml/13.5 oz) of thick coconut milk, shake well and pour 1/2 contents in a bowl and mix with 4 to 5 cup . This gives you 5 cup semi thin coconut milk. Remaining milk in can is thick milk /onnampal- thalappal.

Add the washed rice, close with a lid, simmer then flame and cook till all the coconut milk is used up.

Now pour in the second extract/randaampal, stir and cook the rice on simmer. When the rice is 3/4th cooked add salt to taste. when all the second extract is used up.

Add first extract /onnampal - thalappal with jeera powder and dry ginger powder. Stir continuously till the rice stir and cook till the rice thickens and oil comes out. (Note : Stir carefully because the water from the milk will began to crackle ).

Transfer and pour on to a banana leave or plate and make it flat using a flat spoon. Sprinkle little first extract/ onnampal /thalappal and softly press with a spoon. Wait till the mixture cools and cut into pieces.

Serve with jaggery syrup and enjoy!