Get the ingredients needed ready firstly. Make sure to grate jaggery and then measure for perfect results.
Then take jaggery and water, heat until jaggery dissolves.
Once completely dissolved, filter it to remove any impurities.
Wash the vessel, again start boiling syrup.
Heat the syrup till it reaches a consistency of rolling ball.
Keep water in a bowl and test the syrup by pouring a few drops in water. You should be able to gather the syrup and roll into a ball that is not loose (holds round shape)
Do keep the fire in medium, when the consistency is about to reach.
Make sure this consistency reaches, otherwise you may not be able to shape it into ball. It will bloom and fall apart.
Your syrup will smell nicely that you will know you got the stage right. Add a teaspoon of ghee if desired.
When you reach the specified consistency, switch off stove. Add cardamom powder.
Heat the puffed rice slightly until it gets warm.
Add slowly, you can add 3 cups gradually and mix it.
If you are adding fried coconut, pottukadalai and sukku, you can add it now.
If you feel there is more syrup you can add more puffed rice little by little. Do not add more as it will not hold shape if syrup is not sufficient. Also there are chances of getting brittle.
Grease both your hands with ghee, and roll tightly into balls of your desired size.
Make sure to act quickly and do not let the mixture cool for long time.
If it gets hardened towards end, you can always heat slightly and make balls again.