On low heat, saute until the jaggery melts and the mixture thickens.
Add the cardamom to the mix and toss well.
Tip: If it does not thicken well, add a little rice flour along with little drops of ghee and cook further for few seconds until it thickens.
While still warm, take a small piece of this filling (it will be sticky, you can grease your palms with ghee) and make a small ball.
Repeat for all the filling.
Now for the cover: There are two ways to go about this.
Method 1: Traditionally, raw rice is soaked for a few hours, the water is drained very well and then ground into flour. This flour is used to make this recipe. For those short on time and looking for easier/quicker version, next method is for you.
Using rice flour from the stores - you have to take care about a few points. Sift the rice flour well - upto two to three times. This is to remove debris, etc. Set aside.
The quality of rice flour will vary and hence the amount of water used (instead of 1&1/4 cups) will vary.
It might need more or less.
So try this trick to find out what works best.
Bring the recommended amount of water to boil along with salt and ghee.
When it is boiled, remove 1/4 cup of water and set aside.
Add the rice flour to the 1 cup of boiled water.
Using a wooden spoon give it a stir. It will be hot.
It should come together into a mass all clumped together.
Tip 1: If you find that this is too dry and not sticky, then add the additional boiled water you set aside, drop by drop, until it comes together.
Tip 2: If you find this too sticky and not pliable, you can sprinkle some more rice flour/maida (all purpose flour) until it is sticky.
Make sure too much flour is NOT added.
The taste might get affected.
That`s why its preferable to go with less water.
Let it sit for a few minutes until it`s cool enough to handle.
It should still be hot - only just enough to enable you to handle the dough. Don`t let it get cold.
Set aside two small bowls - one with oil/ghee, another with warm water.
Grease your hands with ghee and start kneading the dough.
The idea is to make it pliable - into a smooth consistency like that of chapathi dough.
The difference is that while chapathi dough has gluten and will stretch, rice flour lacks the gluten and will not stretch easily.
The dough will be smooth but slightly sticky.
Grease your palms well and break off a small piece from the dough.
You should be able to rotate the dough into an extremely smooth ball.
Alternate now between dipping your fingers and greasing it with ghee and warm water for preparing the rest of the steps.
Using your thumb and other fingers , make a small crater in the ball you made - like an inverted cone.
You should be using both your hands for this one.
Slowly rotate and go around making this crater until it looks little bigger.
You will need to make it sufficiently big to be able to drop in the rounds of filling you made earlier.
Drop the sweet filling you made into the depression.
Very slowly brings the ends together over the top of the filling. Be gentle.
Bring it together so that you can pinch the top, sealing the filling.
Pinch to make a small horn.
You can always pinch off excess dough.
And shape the remaining to look like a beak.
Repeat with rest of the dough.
Now steam them for about 10-15 minutes.
You know it`s done when the color slightly changes and the cover becomes little translucent.