First soak rice for 3 hours. Grind it with less water to a thick paste.
Melt the jaggery with very little water and strain to remove any impurities. (If it is pure, you can add as such to rice and mix or grind too).
Add it to the ground rice batter and mix well. Keep aside for couple of hours for best results.
At the time of preparing, add salt, powdered cardamom, cooking soda, coconut and mix well.
Heat a paniyaram pan and add 1 teaspoon of ghee to each partition and pour the mixed batter to fill each one. Apparently one can deep fry too in ghee.
Cook covered for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.