Ela Ada

First, prepare the filling. In a heavy-bottomed pan, add the jaggery and water for jaggery. Heat on low flame until the jaggery melts completely.

Strain the melted jaggery syrup through a fine-mesh sieve to remove any impurities. Return the strained syrup to the pan.

Add the grated coconut and cardamom powder to the jaggery syrup in the pan. Cook on a medium flame, stirring continuously, until the mixture thickens and leaves the sides of the pan. This process takes about 8-10 minutes. Stir in the ghee and set the coconut-jaggery filling aside to cool.