2 cups roasted rice powder (riz étuvé)
1/2 cup roasted green gram powder
1 cup grated coconut / dessicated coconut
8 cubes of jagerry
A pinch of salt
1/2 tsp cardomom powder
3 tbsp ghee


Dry roast rice, till the grains are brown & crunchy.
Keep aside to cool & then blend into fine powder.
Dry roast splitted moong dal & then blend to a fine powder. 
Keep some rice & gram powders aside. 
Gently heat jaggery & water to make a thick syrup.
Strain it & keep aside.
Heat the strained jagerry in a thick bottomed vessel along with coconut & ghee.
When the mixture thickens,  add roasted rice powder.
Stir well  so that the powder is well mixed with jagerry.
Remove from fire , add cardomom powder & m
ix well with a wooden spatule. 
Cool & shape into ladoos.
Roll them in rice+gram powders & store in an airtight box. 

Sabarimala pilgrims from Tamilnadu prepare these ladoos for Lord Ayyappan. 
Courtesy @ Manorama Cuisine !