Boil water with fennel and a pinch of salt. Add this to the rice powder, knead into smooth dough and roll into small balls (pidi), coat with rice powder and keep aside. Boil the 2nd extract of coconut milk (thin milk) on medium flame. Add the pidi into this and let it simmer gently. Melt jaggery with water to make syrup. Add cardamom and dry ginger powder. Slowly mix the chakkavaratty into this syrup, while stirring continuously. When it starts thickening, add the cooked pidi and mix gently. Pour in the thick/ first extract of coconut milk, mix and switch off the flame. Cool to room temperature and serve.