Ingredients:

• Besan                                   : 2 cups

• Rice flour                             : 1 cup

• Jaggery (vellam)                   : 1/2 kg

• Coconut                               : 1/2 cut into small pieces

•  Cardamom pdr                    : 1/4 tsp

• Oil for frying

Method:


Mix besan and rice flour with one hand half cup water,  without any lumps. Heat oil in a Kadai.

Jarny

Take a jarny (long ladle with holes)  and take a portion of this batter and pour it through the  jarny and tap it slightly, the batter will drip  directly to the oil and fry it till it turns to light brown colour. Fry the whole batter like this and keep aside.





Take jaggery and mix it with 1/2 cup water and boil it till it melts. Filter it to remove the dust and return to heat and boil it. Take water in a small flat plate and and when we put a drop of  jaggery in this,  it should not dissolve and can make a small ball out of it. 
Remove from fire and put  the fried manoharam and coconut pieces to this and mix  well. It will be sticky but after 5 mins, sprinkle 1 tbsp of sugar to this and mix well. Cool it and store in airtight container.