Combine the grated coconut and jaggery in a pan and let the jaggery dissolves completely
Cook over a medium flame
Stir continuously until you get a thick mixture
When it thickens, add the cardamom powder and mix
Switch off the flame and let it cool completely
Grease your and hands and make 35 – 40 small balls out of the coconut mixture
Keep them aside
Add water and ghee in a vessel and bring water to a rolling boil
Take the rice flour in a mixing bowl and add the boiling boil little by little
Mix it well with a spoon
When it is still warm, knead it well to make a soft dough
The dough should be soft and slightly sticky
Divide the dough into small round balls and keep them covered
Heat milk in a heavy bottomed pan
Boil on a medium – low flame till the milk is reduced to half
Stir occasionally
While milk is heating, grease your hands with little oil or ghee and flatten the rice flour dough ball to form a disc or cup
Place the coconut stuffing in the center and bring the edges together to seal it
Shape into a small round ball
Repeat the same process until all the dough finishes
Cover them with a lid and set aside
Add the sugar and cardamom powder to the reduced milk and let the sugar dissolves completely
Let it boil for 2 minutes
Slowly drop the prepared rice flour balls to the boiling milk
Let them cook on medium flame for 7 – 8 minutes
Turn off the flame and serve at room temperature or warm
