In a skillet dry roast the rice, whole wheat grains, moong dal separately until everything turned brown in color it takes about, 11 minutes to rice and 7 minutes each for whole wheat grains and moong dal in medium flame.

Then add it into blender or food processor and ground them into powder. Make sure to sift them to remove any big particles. Set aside ¼ cup of flour for rolling

Heat jaggery with ½ cup water and melt completely then strain for impurities.

Boil the strained jaggery water until it becomes soft ball stage.

you can check the soft ball stage by adding little bit of boiled jaggery in bowl with cold water.

At first jaggery will dissolve in water like this.

When it reaches the soft ball stage they will remain intact and you will able to make ball with it.

Mix all the flours, powdered cardamom and ginger powder and set aside.

In a small skillet heat ghee and fry the coconut chips until it is brown color.

You can either add this fried coconut chips to jaggery or mix well or you can add to flour and mix well like I did

Then in a small bowl add flour –ginger-cardamom-coconut mixture and add two ladle full about ½ cup of jaggery mixture and mix well try to make balls immediately even though it is warm. If you wait it will become hard and not able to make the balls.

Once you made the balls roll them in ¼ cup flour which you set aside earlier.

Continue to make the balls until your finish entire flour and jaggery you will able to make about 15 balls with this recipe.

Enjoy