Dry roast the rice flour for 2-3 minutes. Allow the rice to release its aroma.
Add the roasted rice flour to a bowl. Sprinkle in the salt and black pepper, mix well.
Add the beaten eggs and milk to the rice flour, mix well with a hand whisk.
Now add the grated coconut, jaggery, ghee and green cardamom powder. Whisk well till the coconut and jaggery got incorporated into the batter.
Grease a shallow heatproof bowl with ghee. Gently pour the batter into a bowl, bake for 25-30 odd minutes or till a skewer inserted into the middle comes out clean. Allow to rest in the oven for a further 15-20 minutes. Cool to room temperature and de-mould.
Garnish with freshly grated coconut and drizzle little bit of nolen gur. Serve.