Method:

1. Soak jaggery in warm water(till immersing level, I used 1/4 cup) , crush it well. Then heat it up until it is slightly thick, pissu pisupu consistency(sticky).Strain and keep aside.
   
2. Take grated coconut in a mixer, add little water and extract coconut milk.
   
3. Take 1st and 2md coconut milk and set aside.Rinse rice and soak it in water for 30mins.Take first coconut milk in pan and heat it.
   
4. Drain water from rice and add it to coconut milk.Let the rice cook in low flame till it becomes soft.Add required salt.
   
5. Now add jeera to first coconut milk and keep it ready.Once rice is almost cooked, add second coconut milk and cook further.First it will be slightly runny more like a porridge.
   
6. Cook in low flame till it starts to leave the sides of the pan.This is the correct stage, switch off.
   
7. Let it cool for atleast 15mins.Meanwhile grease a pan with ghee.Spoon the rice mixture and spread it on the pan.
   
8. Grease the spoon with ghee and level it with the back of it.Let it cool for few mins then cut into squares and serve with jaggery syrup.
   

Serve hot / warm!

My Notes:

• You can replace unakkalari with raw rice or rose matta rice too.
• The rice I had was broken so i just soaked it for less time.
• Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the katta.
• You can even transfer to banana leaf while making pieces, banana leaf gives a nice flavour.
• Make a jaggery syrup a bit thicker so that it doesn’t run easily, more like honey in consistency.I made it a little thinner.

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