Soak semolina/ sooji/rava for 15 minutes with just enough water to cover it. Grate jaggery and boil in a pan with 1/2 cup water. Set aside.Heat ghee in a pan and add the scraped coconut and soaked sooji. Cook over a low flame stirring constantly adding 2 tbsp jaggery or as needed till the jaggery is well incorporated into the coconut sooji mixture and it turns sticky. Sprinkle 1/4 th teaspoon of cardamom powder and toss to form a dough.

Remove from heat and set aside. Allow the dough to cool just enough to handle. Smear ghee in both palms and make oblong-shaped small dumplings. Set aside. Meanwhile, boil milk in a pan adding 5-6 tbsp powdered milk or mava, and let it simmer over a low flame till it reduces to one-third in volume. Stir frequently. Gently add the dumplings in the milk.Cook over a low flame for 5-6 minutes.Add the jaggery as needed.Stir gently for jaggery to blend nicely in the milk without breaking the dumplings.

Garnish with chopped dry fruits and a few rose petals. Refrigerate and serve chilled during any religious occasions like Dussehra, Diwali, fasting, or as a delicious after-meal dessert. This recipe can be made with sugar also in place of jaggery. Both ways they taste delicious.