Heat a pan with 1 tsp ghee. Add the grated coconut and the grated jaggery. Mix well until it begins to roast a bit and starts to turn a little dry. It will take about 8-10 mins to reach the stage we require.
Keep mixing now and then, and add cardamom powder before removing from fire. Set aside and allow to cool.
Meanwhile, bring 1 cup of water to boil with the 1/4 salt also added in. Once it boils, remove from fire and add the 3/4 cup rice flour in, mixing as you do so. Make sure no lumps are formed and mix well until you get a soft dough.
Start with 1 cup of water and keep adding a few drops as you mix until you get the desired consistency.
Let this mixture cool down a little until you can handle it. Don't let it cool completely, or else the rice dough will become dry.
Roll the poornam into small balls and set aside.
With wet hands, take a lime-sized portion of the rice dough, form a ball by greasing your hands with the ghee, and flatten on your palm. Make sure it is not too thin. Adjust according to your preference.
Place the filling in the centre and cover the filling with dough as uniformly as you can. Once covered, make it smooth.
Place on a steamer plate and steam it for 10 - 15 mins and serve.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.