Chop the jaggery and keep aside. Also grate the coconut and set aside. You will need 1 cup jaggery and 1 cup fresh grated coconut.
Heat ghee in a pan. Add ½ teaspoon poppy seeds. Keep flame to a low. Fry for some seconds till the poppy seeds start crackling.
Then add 1 cup grated fresh coconut (100 grams) and 1 cup chopped jaggery (200 grams).
Mix well and cook this coconut-jaggery mixture on a low flame.
The jaggery will melt first. Cook on a low flame and stir often. Stirring often cook this mixture till the moisture from the jaggery begins to dry – about 7 to 9 minutes. Switch off the flame.
The following is an optional step. You can add 1 tablespoon rice flour to this mixture and mix well.
In a pan add 1.5 cups water, ¼ teaspoon oil or ghee and ¼ teaspoon salt. Keep it on the stovetop. Let this mixture come to a boil.