Wash the rice properly and soak it over night or 7to8 hours.

After soaking blend the rice along with the water. Remember the paste should be very fine.

Now take a kadhai and roast all the dry fruits and coconut with some ghee. Take it out and keep aside.

Now take 1cup water and 1cup milk in the same kadhai. Put 2cups of jagerry and keep stirring till the jagerry melts.

Now add one Bay leaf and 2tsp cardamom and black pepper powder in the kadhai and keep stirring.

Now pour the rice mixture into the kadhai and keep stirring. Remember that stirring the mixture is the main thing in this dish. Otherwise, the paste will be lumpy.

Stir the mixture until it thickens and cooked well. Now cover the lid and turn off the gas. And keep this to cool down a little.

Now take another kadhai and apply some ghee to it. Sprinkle some water and place a banana leaf in the kadhai.

Now take all the batter and place it over the banana leaf in the kadhai. Apply some more ghee to the banana leaf.

Decorate the batter with some thin sliced coconut and put some more ghee over the batter and close with some more banana leaf. (Cover 2 to 3times)

Cover the batter with a flat lid or plate and place another banana leaf on the top.

Now place the kadhai in the traditional chullha. The chullah is made from soil and the wood is used as fuel. Remember the flame should not be high or too low. It should be medium.

Now add some burning charcoal on the top of the kadhai.

Cook this for 45mins to 1 hour.

After 1 hour remove it from the chullah and cool it down.

After it comes to its room temperature cut in and Serves it.