Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Cardamom Powder | For Filling |
| 2 | Nos | Coconuts - fresh. | For Filling |
| 1 | Medium | Jack Fruit | For grinding |
| 400 | Grammes | Jaggery | For Filling |
| 1 | Kilogram | Rice, Boiled | For grinding |
| A | Little | Salt | For taste |
Method
Cut the jackfruit and separate seeds, from the flesh around the jackfruit seed. You may dry the seeds in the sun, and use it for vegetable dish, if you want. You need about 25 seeds Cut the fleshy pulp ('ghare' in Konkani) of the fruit into thin strips.
Wash and soak the rice and grind it with a little salt and the jack fruit strips to a fine paste.
Scrape the coconuts and mix the powdered jaggery and cardamom powder for the filling.
Then clean almond or plantain leaves, spread the dough thickly and evenly and place the coconut mixture, roll the leaves tight then steam them well for over an hour in a Thondor till cooked.
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