Doppi rice - 1 cup
Coconut - ½ (finely grated)
Jaggery - ¼ kg
Ghee - 4tsp
Cardamom - 5 nos(optional)
Small onion - 2 nos
Method
Wash and soak rice for at least 1 hour and then grind it.
Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup.
Filter the syrup.
Mix the grounded flour, grated coconut and the jaggery syrup. Add crushed cardamoms if preferred.
To the cooking pan pour 4 tsp of ghee and sauté pieces of small onions.
When the onion changes colour, put the prepared mixture to it.
Cook it closed for 5 minutes.
Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 5 minutes).
Cut in to pieces when warm and is ready to be served.