Preparation Time: 20-25 minutes
In a pan, heat 1 tablespoon of ghee. Add the grated coconut and sauté for a couple of minutes. Add grated jaggery and cook until it melts and mixes well with the coconut. Stir continuously to avoid burning. Once the mixture thickens, add cardamom powder and chopped nuts. Mix well and remove from heat. Let it cool.
In a pot, bring water to a boil. Add salt and ghee. Gradually add rice flour while stirring continuously to avoid lumps. Cook for about 2-3 minutes until the mixture comes together. Cover and let it rest for 10-15 minutes.
Grease your palms with ghee. Take a small portion of dough and flatten it into a small disc (about 3 inches in diameter). Place a spoonful of the coconut filling in the center. Carefully fold the edges over the filling to form a peak, pinching to seal it well. Repeat with the remaining dough and filling.
Grease your palms with ghee. Take a small portion of dough and flatten it into a small disc (about 3 inches in diameter). Place a spoonful of the coconut filling in the center. Carefully fold the edges over the filling to form a peak, pinching to seal it well. Repeat with the remaining dough and filling.
