Raw Rice   1/4 cup     Jaggery  1/4 cup     Pottukadalai 1/8 cup      Peanuts  1 tblsp (optional)     Coconut bits    2 tsp     Ghee 1 tsp    Cardamom powder   A pinch
Method:

Wash and soak the rice for 15 minutes and drain the water.

In a pan dry roast the rice in smaller lots till they become golden brown. (Porichu edukanum)

Keep it aside. Roast the coconut bits and keep aside. Melt jaggery and filter the impurities. Add the roasted coconut bits.

Let the jaggery comes to the consistency which we generally make for pori urundai. Keep water in a cup and add jaggery syrup to this. When you could able to make a hard ball out of this. That is the right consistency. Pulse the roasted rice once . In a wide bowl add the pulsed rice, roasted gram, and cardamom powder. If adding peanuts deskin it , roast and add now. Pour the jaggery syrup over this.

Mix well.

Kaaparisi is ready.

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