Add further ¼ Cup of coconut milk and thin the rice paste a little
In a heavy bottomed pan, add 1½ Tbsp ghee
As soon as it melts add grated/chopped jaggery and allow it to melt
As soon as jaggery melts, add rice-coconut milk batter in a steady stream and keep mixing as you add it otherwise it will lump up
Add ½ Cup coconut milk and mix well
Mix evenly till rice batter starts to thicken
Add a pinch of salt
Add elaichi powder
Keep stirring, rice paste will start to thicken and absorb all the moisture
When it starts to thicken more add ½ Tbsp ghee and mix well
When the mixture starts leaving the pan and feels soft to the touch, pour into a greased pan
Press with the back of a spoon into an even layer
Allow it cool for a few minutes. Cut into barfis
Garnish with cashews or almonds if you want. Serve at room temperature
Notes
Add only water if you want instead of coconut milk
Soaking rice is very important to get a smooth, melt-in-the-mouth texture
Adding salt cuts through the sweetness and richness of coconut milk
Always keep stirring, do not allow it to lump up
If you want to keep this vegan use vegetable oil in place of desi ghee
To extract coconut milk, grind freshly grated coconut with little water, squeeze and extract coconut milk, repeat till all coconut milk gets extracted, Sieve and store in refrigerator till it needs to used. Or you can use store bought organic coconut milk
Recipe by Food Of Interest at https://foodofinterest.com/haalbai/