To begin making Kavuni Arisi Halwa, wash and soak black rice overnight. Add the soaked rice to mixer along with little water and grind into paste. You can also use black rice flour, if its available. 

In a separate mixer jar add grated coconut along with a little water and extract thick coconut milk from this pulp. Add the coconut back to the mixer and add some more water. Grind for a minute and now extract the thin coconut milk. Keep aside.

Heat a heavy bottomed pan, add the powdered jaggery and thin coconut milk to it. Mix until jaggery dissolves.

Once it starts boiling, reduce the flame and add black rice paste. Keep stirring until it thickens like a porridge.

Once it thickens, add the thick coconut milk and cook on a medium flame stirring continuously until it starts coming together like halwa. 

Add ghee little by little and keep cooking until the ghee incorporates into the halwa and comes out leaving sides of the pan. The halwa becomes darker as it gets thicker.

Once the halwa comes together like a whole mass, remove the pan from the flame and pour into greased plate.

Allow it to cool and cut into squares. 

Serve Kavuni Arisi Halwa as a dessert after a Kerala style meal of Kerala Style Kappa Ishtoo Recipe and Kerala Style Whole Wheat Parotta Recipe