Manda Pitha

Heat 10 grams ghee in a pan over medium heat. Add grated fresh coconut and sauté for 2 minutes until fragrant.

Add grated jaggery to the pan with the fresh coconut. Cook, stirring continuously, until the jaggery melts and mixes well with the coconut, forming a thick mixture.

Stir in cardamom powder and black pepper powder into the coconut-jaggery mixture. Cook for another minute, then remove from heat and let the filling cool completely.