Wash rice and soak in water for 1 hour. Drain and dry for about 15- 30 minutes and ground it into coarse flour

Roast the pounded rice over medium heat. Allow to cool

Melt the jaggery with 1 cup water and heat in a heavy bottom pan and bring to a boil.

To rice flour, add grated coconut and mix well then add cardamom,

To this add strained jaggery water and mix well.

Transfer to a plate and let it cool.

Wash the banana leaves/cinnamon leaves and pat dry.

Once the mixture cools down, mold rightly between your palm the dough.

Place on one end of the leaf and roll into a cylinder

Insert the stem into side of leaf or use half a toothpick.

Do the same with the remaining dough.

Use a steamer add cinnamon sticks in the steamer as well as in water for steaming then steam them for about 20 minutes until fully cooked.

Serve hot and make sure not to remove the leaf while serving.