For The Sweet Coconut And Jaggery Stuffing

• Besan / bengal gram flour – 1 cup
• Ghee – 1.25 cup + 1/2 teaspoon (for greasing tray)
• Naturals Jaggery Powder – 3/4 to 1 cup (Adjust to your sweetness)
• water – 1/2 cup

• Take one teaspoon of ghee and grease the tray. Keep it aside.
• Heat one teaspoon of Ghee (from 1.25 cup) and roast flour till nice aroma released. Let it cool down.
• Take 1/2 of remaining 1.25 cup of ghee and mix it with cooled down flour without any lumps. Keep it aside.
• Heat Jaggery with 1/2 cup water.
• Continue to boil till it becomes a string consistency.
• Add besan flour mixture. From now onwards stir continuously.
• Add ghee at a regular interval until it is fully absorbed. When it cannot be absorbed, it is ready to take it out.
• Pour it to greased tray. While it is still warm, cut with a greased knife.
• Once completely cool down remove it from the tray and store it in an airtight container.
• Enjoy!