Preparation:

• Soak the rice for 6 hours, drain, and dry slightly. Grind into a coarse flour (not very fine).
• Heat jaggery with 2–3 tbsp water until melted. Strain and return to heat.
• Add grated coconut and cardamom powder. Cook until thick. Let it cool.

Cooking Process:

• In a separate pan, boil 1 cup water. Add the coarsely ground rice flour slowly, stirring continuously.
• Cook until the mixture becomes soft and forms a dough. Let it cool slightly.
• Divide dough into small balls. Flatten each, add the jaggery-coconut mixture, and seal into dumplings.
• Steam in a steamer or idli cooker for 10–12 minutes.

Serving Suggestions:

• Serve warm as an evening snack or post-meal sweet.
• Can be stored in refrigerator and lightly steamed before serving again.

Pro Tips:

• Do not overcook the jaggery mix – it should be sticky, not dry.
• Seal dumplings properly to prevent splitting while steaming.
• Smear palms with ghee to shape the dough smoothly.