For the filling:
1 cup coconut, grated
1 cup jaggery
A pinch of nutmeg
A pinch of saffron

For the shell:
1 cup water
2 tsp ghee
1 cup rice flour


Heat pan, add the grated coconut and jaggery. Stir for about five minutes. Add the nutmeg and saffron, mix well. Cook for another five minutes and keep aside. In a deep dish, boil water with ghee. Add the salt and flour. Mix well. Cover the dish and cook till its half done. Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well. Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern. Put a spoonful of the filling onto the dough and seal it. Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.