Take the grated coconut and jaggery in a pan, cook over a low flame, stirring occasionally. Till the jaggery is well incorporated into the coconut. 5-7 odd minutes I would reckon. Remove from heat.

Take a pan, add 1.5 cups of water, sugar , cardamom powder and bring to a boil. Add 1 tsp oil, lower the flame, add the semolina to the boiling water, stirring continuously to form a thick batter. Keep stirring the batter to prevent lumps from forming. Continue to cook till the semolina is cooked and the batter has turned into a soft dough. Allow the dough to cool just enough for you to handle, shape into small balls, keep aside.

Now take a dough ball on your palm, press it gently in the middle using your thumb forming a small cup. Place a small portion of the coconut-jaggery mixture in the middle of the cup.

Very gently bring the edges of the dough cup together to cover the stuffing. Press it to make small disc as in the picture.

Heat oil in a kadhai, deep fry till golden brown. Serve warm with a drizzle of nolen gur .