Dough preparation

1. Boil around 1 1/2 cups of water in a wok. As it begins to boil, add one spoon vegetable oil and switch off your gas.
2. Remove the boiling water from your stove and stir in the rice flour slowly.
3. Keep mixing the flour with water till it becomes a smooth dough.
4. If your dough is too watery and sticky, add a bit of flour to achieve consistency. Alternatively, if your dough is too dry, add a bit of water to achieve good consistency.

Filling preparation

1. Usually, we get jaggery in blocks or chunks from store. Crush them with a rolling pin to a powder consistency.
2. On a low flame, melt the jaggery in a pan (use a bit of water for jaggery to submerge).
3. As it starts to melt, add grated coconut and cardamom. Mix thoroughly till the coconut gets incorporated into jaggery.
4. Before switching off the gas, add a bit of clarified butter to the filling.

Final preparation

1. Roll out the filling into small balls.
2. Take a small ball of rice flour and flatten it with your hand.
3. With your fingers press the middle portion of the flattened dough so that it resembles a small cup.
4. Keep the filling in middle.
5. Close the dough with the filling in middle and shape the top to a small pointed dome.
6. Prepare the rest of the dough the same way (with filling in middle).
7. Steam them for about 8-10 minutes- Enjoy!