1. Soak 1 padi rice in water after frying it little by little, to golden brown in a pan. Heat ghee in a 5 palam water holding capacity pan. Drain the water from the soaked rice, and add it to the ghee. Add cumin seed, fried red chilli powder, powdered salt, turmeric powder to the rice which is cooking in the pan.
2. Fry the grated copra , powder it and add it to the rice and stir well. Divide milk into 4 portions. Take one portion, sprinkle it in the sojji, stir it and close it.
3. After 5 minutes, repeat this and close the pan. Do this process four times. While doing this, reduce the fire in the stove. A little heat is enough for this process.
4. Add ghee to the sojji and stir it well. Keep it in slow fire. After 5 minutes take out from the fire and use. The pan and the ladle used should be rust-free.