Method:

Soak jaggery in warm water(till immersing level), crush it well. Then heat it up until it is slightly thick. Strain and keep aside.

Take rice flour in a Kadai, add urad dal flour, roast until steam wafts from the flour, do not change the color of the flour. Sieve it well. Roast coconut for few mins so that there is no moisture. In a mixing bowl take sieved flours, butter and sesame seeds, roasted coconut, and cardamom powder.

Mix well first for the butter to be evenly distributed.

Then add the jaggery syrup. Mix well, it will look crumbly. Add little water to form a dough. The dough should not be too loose.

Pinch a small piece of the dough and roll it out into small balls little bigger than a marble. Roll gently, do not roll tight. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. Let them rest in the cloth for 20mins for the extra moisture to be absorbed.

Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying. Fry in batches.

Fry till it is deep brown in color only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.