Ingredients:
1 ripe Karbuza
1-1/2 cup grated coconut
1 cup grated jaggery
1 cup beaten rice (poha)
1/2 teaspoon cardamom powder
Method:
Peel and cut the karbuza into small pieces. Blend the grated coconut in a blender with sufficient water and extract the coconut milk. Take a big bowl and mix the grated jaggery and coconut milk well. Add the cardamom powder and the pieces of karbuza and mix well. You may keep this in the refrigerator and cool the rasayan. Add the beaten rice to the rasayan just before serving.
