Palathalikalu

Ingredients
Milk - 1/2 liter (about 5 to 6 cups)
Rice flour - 1 cup
Jaggery - 200 gms (about 2 cups grated)
Coconut - 1/4 cup grated or coconut pieces fried in ghee
Cashews - few
Ghee - 3 tbsp
cardamons - 4
Preparation:
Put a small vessel on the stove, add 1 1/2 cups of water. After water starts boiling, add rice flour and stir properly, take it out of stove immediately.
After this dough is little hard and cool knead it with little oil applied to your hands.
Take a small quantity of dough in your palms, start elongating into a long string in a medium size thicknes.
Break this into 1 inch pieces. Proceed with rest of the dough.
Take a big vessel and boil the milk. Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min) it it off the stove and add the crushed jaggery (or make syrup with jaggery adding little water and then add) .
Add grated coconut, crushed cardamons and cashews fried in ghee.
NOTE: 
This states very good when eaten warm, can be served cold too.
Can be stored upto 4/5 days