Add rice and turn on the stove on medium flame

Even roast till rice turn golden brown. Turn off the stove and cool

Pulse into course rice grits and transfer

Furthermore add roasted chana dal and mix well

Add jaggery and water and melt in microwave or stovetop

Saute coconut till moisture evaporates and coconut start to change color

Filter and add jaggery syrup, cardamom powder, bring to boil

When jaggery syrup boils well and thickens, start checking the jaggery syrup

When jaggery syrup boils well, start checking jaggery syrup

Take a little jaggery syrup in a water

The first stage - immerse in the water

The second stage - syrups stays in water but we can't roll it

The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)

The fourth stage- syrup stays in the water and you can combine it into a ball (it turns firm in few seconds). That's is the consistency we are looking for. Avoid hard/ stone consistency

Add rice grits and roasted chana dal and turn off the stove

Move the pan aside and mix well

Transfer to another vessel and let it cool completely