Kadabu/Modhaka/kozhukattai

Items:
Grated Jaggery (1 cup)
Grated Coconut (1 cup)
Salt
Rice Flour (2 Cups)
Cardamom Powder (1/4 teaspoon)

Grate or Crush the Jaggery cubes such that it easily melts.
Heat a Pan and add a spoon of water followed by grated Jaggery.
Wait until Jaggery dissolves completely (consistency should not be think and easy to strain for sand and dust)
Transfer to the pan and let it heat

Roast the grated coconut in a pan to lessen the moisture content in coconut.
Add cardamom powder
Add these contents to the Pan when the Jaggery starts to boil and continuously stir all the ingredients in the pan until it doesn't stick to the  pan.

Make sure to switch off the flame at this stage else mixture will become too hard after cooling.

Allow the mixture to cool and then make small balls and keep it aside in a plate.

For making the Rice dough:

Boil 1 cup of water.
Add little salt to rice flour and then make the dough by adding warm water little by little. Add few drops of oil if needed.

Then make balls and using both the palm press and make it flat on the edge.
Place the Jaggery coconut ball and cover the dough completely.

Steam it for about 10 minutes and serve hot.