1 coconut (250g) grated
250g coconut jaggery
300g wheat flour (coarse)
a pinch of salt
5 cardamons (crushed)
Grind the coconut and jaggery together to a thick paste, usng toddy a little at a time.
Transfer the mixture to a bowl and add the remaining ingredients and toddy, one at a time.
Cover the bowl with a clean cloth and allow to stand in a warm palce overnight or for 12 hours at least.
Fill the mixture into small moulds or a large one greased well. Bake in a pre-heated oven at gas mark 4 for about 30-40 minutes.
Posted By: Leayana, UK.