Wash the rice and strain it.
Fry the rice with ghee so that the rice gets the ghee smell.
Cook the rice by adding water and make sure it is not overcooked. It will take around 20 to 30 mins.
In another pan, melt jaggery by adding 1/2 to 3/4 cup water.
Add jaggery syrup to this rice and cook for some more time until it gets little thicken.
Add 1/4 cup ghee, cardamom powder, and dry ginger powder. Stir well.
Add the remaining ghee every now and then to this, stir well, on low flame so that the rice, jaggery and ghee blends together and the ghee starts coming out from the sides of the pan.
Garnish the aravana with fried coconut bites and kalkandam
Store it in an airtight container and keeps well for a longer time.
