Boil water in a large saucepan. Dissolve the powdered jaggery in the boiling water and filter the impurities. In a large pan, add the jaggery syrup and the grated carrot and cook for 5 mins. Add the cardamon powder, ghee, and grated coconut and mix well. Keep stirring until the sauce thickens. Remove from flame and keep aside. In a large bowl, add rice flour and salt. Add boiling water and mix well using a wooden spatula. Allow this to cool slightly and knead well to form a smooth dough.

Divide the banana leaves into 2 halves. Take a lemon sized portion of the prepared dough and place it onto a the banana leaf and flatten it using your fingertips to form a thin and even layer of dough on it. If the dough sticks to your fingers, dip your finger tips in water or oil while spreading the filling. Add a scoop of the prepared filling to the middle of the dough layer and fold over the other half to form a parcel.

Press the sides gently to seal the edges. Repeat the process with the rest of the dough. Place the parcels in a steamer and steam for about 10 to 12 minutes. Allow it to cool slightly and serve with a hot cup of tea/coffee.