Place a heavy bottomed pan over medium flame, add the freshly grated coconut, khoya, green cardamom powder and jaggery, cook, with frequent stirring, till the jaggery is well incorporated into the coconut. 7-10 minutes I would reckon until it becomes a bit sticky but still moist.

Allow to cool to room temperature. Take small portions out of it and form medium sized discs. Keep aside.

Take flour in a bowl, add water to it, whisk well to form a thick batter, ensure there are no lumps. Keep aside.

The recipe calls for frying only in ghee, I have taken the liberty to add half a cup of ghee to my frying oil.

When the oil-ghee mixture is hot, take coconut-jaggery discs, one at a time, dip into the batter till it is generously coated and release gently into the hot oil. Fry till golden. Keep aside on a kitchen absorbent towel.

Repeat for the remaining discs.

Heat the water and jaggery in a pot till you get a nice golden thick syrup.

Soak the fritters in the hot jaggery syrup, cook further till the fritters are coated by the syrup. Serve warm.