1. Heat jaggery and water together.
2. When fully dissolved and comes to a boil, keep aside.
3. Roast rava gradually in heavy bottomed pan, till aroma exudes.
4. Keep aside to cool.
5. Strain jaggery syrup carefully, leaving any muck behind.
6. Add rava, mix, cover and keep aside overnight.
7. The rava will have plumped considerably.
8. Add coconut, cardamom, saffron, mix well.

For Dough:

1. Mix flour and ghee.
2. Add water, knead to a soft pliable dough.
3. Cover and keep aside till required.

To proceed:

1. Take a pingpong ball sized portion of dough.
2. Roll out to 3 inch width.
3. Place a heaped tsp. of filling in centre of round.
4. Bring edges together, sealing mixture in side a ball.
5. Dust with dry flour, carefully roll to 5� diameter.
6. Shallow fry on hot skillet, drizzling both sides.
7. Roast to a crisp golden, cut and serve hot.

Making Time: 30 minutes (excluding rava soaking time)
Makes: 7-8 telchas
Shelflife: 2 days