Dry Roast the green gram in a low flame until the colour slightly changes brown. Set it aside and cool down. In the same pan roast the grated coconut along with the cardamom pods until the coconut changes slightly golden. Pulse the green gram once and then slowly remove the skin. Repeat this process and remove the skin. You can also ignore this step if you don’t prefer.

Blend the green gram and cardamom pods to a fine powder. To this add in the roasted coconut and mic well and set aside. Meanwhile in a pan add in the Palm Jaggery and Water.

It will start to boil and slowly the Palm Jaggery will melt. Once the Palm Jaggery is completely melted switch off the flame.

Now filter the cooled Palm Jaggery and add it to the powdered green gram and coconut mixture. Mix well and till the Palm Jaggery is fully done.

Now shape the mixture into equal sized ladoos. If you are not able to shape the ladoos. You can melt and add in more Palm Jaggery. Allow it to rest for 24 hours.

Wash the raw rice and then allow it to dry for 2 hours and then powder it. Alternatively, you can also use Raw rice powder. To the raw rice powder add the turmeric powder and Salt .Add water and then bring it to a fine paste. Meanwhile heat oil for deep frying.

Now dip the shaped ladoos in the rice paste and deep fry in a medium flame until its well-cooked. Drain the excess oil and store in air tight containers.