Take grated coconut and a cup of water in a mixer and grind to fine puree. Pour this over strainer and squeeze to extract coconut milk. Measure 1 and 1/2 cups of milk and keep it aside.

In a pan add half of the ghee and semolina. In medium flame roast the rava with constant stirring. It may take few seconds and then transfer it to a plate.

Next add powdered jaggery and little water to the same pan and cook it under medium flame. The jaggery gets dissolved and as it bubbles up include 1.5 cup of coconut milk.

When coconut milk starts boiling carefully add roasted semolina. Meanwhile keep stirring so that lumps are not formed.

Continue cooking the mixture till it thickens. Add remaining ghee and cardamom powder. Combine everything well, when the mixture comes together and leaves the pan, switch off flame. Transfer the mixture over ghee greased plate.

Let it cool down to room temperature. Mark pieces using sahrp knife and relish this rava halbai on Nagarapanchami.

I added 3/4 cup of jaggery and the halbai was medium sweet. So you can increase it to 1 cup.

Filter the jaggery syrup if it has impurities which float on top and then re-cook it till bubbles.

The coconut milk is primary flavor factor, so do not reduce it's quantity.