Fresh grated coconut - 1 cup or Frozen Shredded Coconut - 12 oz
Dark Jaggery - 1 cup approximately, depending on the quality of the jaggery and sweetness desired
Homemade Mawa / Thickened Milk - 2 tbsp
Ghee / Clarified Butter - 1/2 tsp
Place the grated coconut or the defrosted shredded coconut and the jaggery in a large kadai and put it on medium flame.
Initially the jaggery will release a lot of liquid. Continue to stir once in a while.
Slowly the coconut gets cooked and the mixture becomes thick and bubbly. Now stir continuously till the mixture is almost dried and leaves the sides of the kadai. Add the mawa and cook for five minutes more.
Remove it from heat and leave it aside to cool down a little.
Once it has cooled down enough to handle, apply a little ghee to both the palms. Take a little mixture and press to form a small round ball. Do this for the entire mixture. Cool completely, the balls harden a little when cooled. Store in an airtight container.