Rinse the cottonseed well several times and soak in water overnight or 6-8 hours

Rinse again, and pick out as many empty seeds as possible. Bugs tend to like these kernels, so you’ll find more than a few empty husks.

Transfer to a blender, add fresh clean water to cover and blend. We are looking to extract about ½ litre of cottonseeds milk, so you can adjust how much water you add accordingly.

Extract the milk by straining over a cheesecloth. Use a spoon, and squeeze the cheesecloth with your hands.

Add a little more water and blend again to extract the “second milk.”

Now strain all the milk once more—trust me, it’s needed to get out all the husk bits remaining

Slow cook the rice in an open pot by adding the rice to 3 cups of hot water, and stirring occasionally to keep the rice from sticking to the bottom of the pot. This will allow you to control the cooking and mix to get the rice mushy. Alternatively, you can use a pressure cooker (for 3 whistles) and then cook with extra water with the lid off to allow the rice grains to disintegrate and become mushy.

While the rice is cooking, combine the jaggery with a cup of water and allow to dissolve well. Strain if you think the jaggery has impurities and dust.

Once the rice is well cooked to the point of falling apart (we are looking for a creamy consistency here), add the extracted paruthi paal in one go. Reduce the heat to low, and simmer for about 10-15 minutes until it thickens slightly.

Now add the dissolved jaggery (heat on very low) and continue to cook again until the mixture thickens. Switch off the flame.

Mix in the dry ginger powder or sukku.

Transfer to a serving dish.

In a tempering pan, heat the ghee and when it is hot, drop in the cashew pieces and fry until they are turning golden.

Pour this over the prepared serkki bhaat.

Sprinkle the grated fresh coconut on top, and drizzle over the coconut milk (if using).

Serve immediately.