For stuffing : Heat Kadai add. Grated coconut. Saute it till the moisture evaporated and till it is light brown color. Then add 2 tbsp of milk powder. If you add milk powder there will be mawa taste... Then add pathali gur / date palm jaggery.

Mix it well. Cook in a slow flame till the jaggery dissolves. Then add a pinch of salt. If you add salt there will be balanced in sweet and salty. Cook till the haggery and coconut cook well. Once it is done. Switch off the flame. Cool it and make a small ball from the stuffing..Once it is done then keep aside...

Now in a bowl. Add 4 tbsp rice flour, 2 tbsp wheat flour and a pinch of salt. Add water mix...it well. Then make semi thick batter. Heat ghee and oil in a pan. Now dip the coconut dumpling in the batter.

Then fry the dumpling till it is brown in color both the sides. Once it is done. Then transfer to a serving plate...