To prepare the filling (saran), heat 5 grams ghee in a heavy-bottomed pan.
2
Add 200 grams fresh grated coconut and 150 grams grated jaggery to the pan.
3
Cook on medium-low heat, stirring continuously, until the jaggery melts and mixes well with the coconut, and the mixture thickens and starts leaving the sides of the pan, about 8-10 minutes.
