Rinse and soak rice in 2 cups of water for around 2 hours.

Grind the coconut along with 1/4 cup of warm water and extract thick coconut milk.

Next add the squeezed coconut along with some more water and squeeze thin coconut milk as well. Keep 2 cups of coconut milk ready before you start making payasa.

Drain water from rice and take it in mixer.

Adding 1/4 cup of water, grind rice to fine puree. The consistency should be thick and shouldn't be flowing like. Transfer the same to a bowl.

Next heat 2 cups of water in a cooking pan and bring it to boil. On a perforated plate add a teaspoon of rice batter and squeeze such that rice balls drop in water.

Continue the process with rest of the rice batter and let those rice balls(paradi) get cooked in water. Meanwhile in a pan take jaggery along with little water(1/4 cup) and cook in medium flame.

When the jaggery dissolves in water add that syrup to cooked paradi. Mix well and cook for some more time. Next add thin coconut milk and boil.

Finally add thick coconut milk and cardamom powder. Bring it to boil and switch off.

Unique and delicious paradi payasa is ready to serve.

You can use replace homemade coconut milk by store bought one too.

The consistency of rice batter is very important. Add minimum water while grinding and obtain thick, non-flowing batter.

In case your batter turns thin, add some all purpose flour and make it thick.

After each iteration of paradi making, stir it once so that it spreads in water to cook.

Ensure rice balls(paradi) cook well before adding jaggery syrup.

After adding coconut milk, do not cook the payasa for long.