Take the flour, baking soda in a bowl, add the ghee and 2 tbsp oil. Mix well till the ghee is well incorporated into the flour.

Make a well in the flour, add little warm water. Gently mix the water and flour and start kneading with your fingers. Gradually add more warm water as needed till the dough becomes firm but soft and pliable when rolled. Keep the dough covered for an hour or so with a moist cloth.

Mix the coconut, grated jaggery and green cardamom powder in heavy bottomed pan. Cook it for 7-8 minutes or till water dries up a bit. It should not be too dry. Allow it cool down to room temperature.

Divide the dough into small balls, using a rolling pin, roll out each dough ball to a flat circle of about 3 inches in diameter. Fill with a big spoonful of the coconut stuffing on one side of the circle and gently fold it and carefully press the edges together.

Use your fingers or a fork to crimp the dough along the edges as shown in the image. Repeat the same for the rest.

Heat oil in a deep-bottomed pan, deep fry till golden brown. Keep aside on a kitchen absorbent towel.

Pour the milk into a heavy bottomed saucepan, simmer over a low flame till the milk reduces to almost one third in volume.

Once the milk has reduced, add the grated jaggery. Give it a hearty stir, continue to cook till the jaggery has melted. (If you like it sweeter, feel free to indulge - add some more grated jaggery !!)

Gently add the peraki one by one into the milk. Switch off the flame and give it standing time of 5-7 minutes. Serve warm or at room temperature.