I wanted to try this for a long time after seeing it on Tastypallettes. Isn’t Vinayaga chaturthi the best occasion to try it out?!!! and needless to say the result was awesome

Ingredients
Raw rice – 1 cup
Milk – 1 cup
Coconut milk – 1 cup or to taste
Jaggery – 1 cup
Ground Cardamom – 1 tsp
Salt – 1 pinch
Oil – 1 tsp

Method
Soak rice overnight and grind it to a smooth batter. Boil a cup of water with a pinch of salt and a tsp of oil. Keep the flame low and add the rice batter to this and keep stirring until it becomes well cooked. The mixture will turn from bright white to dull white colour. After the mixture cools down, knead it well and make pea-sized balls (We were in a hurry to do the puja by 12 noon, so mine came out goli gundu size)

Once all the balls are done, mix milk with ½ cup of water and bring it to boil. Cook the rice balls in batches, by adding them to the milk + water mixture. The rice balls will float after they have been cooked. After all the rice balls have been cooked, set them aside. Add 1/4 cup of water to jaggery in a separate pan and let it dissolve and filter the impurities. Then add the jaggery to the left-over milk + water mixture.

Add the cooked rice balls to the jaggery-milk mixture, and allow to boil for 5 minutes in low flame. Add the coconut milk and just heat it. Do not boil after the coconut milk has been added. Finally add ground cardamom.