firstly, in a pan dry roast 1 cup rice flour.
roast on low flame until it turns aromatic. roasting prevents rice flour from turning sticky. keep aside.
in a large kadai take 1 cup jaggery and 1 cup water.
stir and dissolve the jaggery. i have used marayoor jaggery which is prepared from condensed sugar cane juice.
once the jaggery melts completely, add 1 cup coconut milk and mix well.
get the water to a rolling boil.
now add roasted rice flour to the mixture.
mix continuously until the mixture thickens.
mash the mixture smoothly making sure there are no lumps.
further, add ¼ tsp cardamom powder and 2 tbsp ghee.
mix well and cook for a minute forming a glossy peda mixture.
transfer the mixture to a bowl and cool slightly.
when the mixture is still warm, start preparing peda.
also using a peda design mould, design to your choice.
refrigerate the peda for 1 hour before serving.
finally, enjoy rice peda garnished with nuts if required.