In a heavy-bottomed pan, add the grated jaggery with 2 tablespoons of water. Heat on medium flame, stirring continuously until jaggery melts completely and forms a syrup.

Add the freshly grated coconut to the jaggery syrup. Mix well and cook on medium-low heat, stirring continuously to prevent sticking.

Add cardamom powder and continue cooking until the mixture starts leaving the sides of the pan and forms a mass. The mixture should be sticky but moldable.

Remove from heat and let it cool slightly until comfortable to handle. Grease your palms with ghee.