In a heavy-bottomed vessel, over medium flame, melt 1/4 cup ghee. Add 2 tbsp finely chopped coconut pieces and stir-fry till they start to change colour and become light brown.Remove the fried coconut from the ghee and set it aside.To the same ghee, add 1/4 cup of Matta Rice and fry well for about 5 minutes. Now add 2 cups of water and cook covered till the rice is cooked. Add 3/4 cup grated palm jaggery and mix well till the jaggery melts.

Add 3 or 4 lightly crushed whole green cardamom pods and mix well.Let the mix cook and thicken till the ghee starts to leave the sides. At this stage, the Aravanam will be gooey and glossy. Turn off the heat.Now add the fried coconut pieces, 1 tbsp ghee (optional) and 1/4 tsp of dried ginger powder, and mix well. Offer as naivedyam and serve as prasadam.

Store in a dry, air-tight container at room temperature. garnish with some cashew nut and Serve &enjoy.