Wash rice until the water runs clear. Soak it for 3-4 hours . Drain, dry it completely .
Coarsely grind the rice, keep aside .
Dissolve patali gur in 100 ml of milk, keep aside . Skip this step if you are using Nolen gur.
Pour the remaining milk in a heavy-bottomed pan, add 2 tbsp ghee. Bring to a boil, allow the milk to simmer over medium heat for 10-15 minutes.
Add the coarsely ground rice flour to the milk, give it a hearty stir, ensure there are no lumps.
Continue to cook over a medium flame for another 15-20 minutes.
Add the freshly grated coconut, continue to cook till the rice flour is cooked perfectly and almost all the milk has been absorbed. Stir almost continuously to ensure the fudge doesn’t stick to the bottom of the pan.
Lower the flame.
Drizzle the nolen gur / patali-milk mixture and the remaining ghee, continue to cook over a low flame stirring frequently. Slowly the fudge shall start to come off from the pan.
Grease a tray generously with ghee and gently pour the hot fudge onto the tray.
Level the fudge with the back a spoon, allow to cool to room temperature. Refrigerate for 4-5 hours. Cut into the desired shapes and serve cold.
