Boorulu - Stuffed sweetballs

Ingredients:
Fresh grated coconut - 1/3 cup
Jaggery - 1 cup
Elaichi - 3
Moong Dhal - 1/2 cup
Urad flour - 1/3 cup
Rice flour - 2/3 cup
Salt - to taste
Ghee - 2 tsp

Method:
1. Soak moong dhal for 2 hours.
2. Grind into coarse paste (like rava).
3. Pour into idli maker and steam like idli.
4. After idlis cool, mash with hand into small pieces.
5. Mix rice flour and urad flour with water and 1 tbsp jaggery and 1 pinch salt, into a pasty consistency. This should be done 1 hour prior to deep-frying boorulu later in step 12, as this needs to be left aside for an hour.
6. Put 2 tsps ghee in a kadai, and add coconut and saute for 2 minutes.
7. Add into the moong dhal mixture.
8. Add 1/4 cup water into jaggery and set to boil in medium flame, till it gets a sticky consistency.
9. Once jaggery syrup is ready, add into the moong dhal mixture.
10. Add powdered elaichi into the mixture.
11. Add a pinch of salt into this and make lemon sized balls.
12. Dip into the rice/urad flour paste and deep fry till golden color.
13. Serve hot or cool.