In a pan add jaggery and 1/8 cup of water. Cook this in medium flame till jaggery dissolves and becomes frothy. Next add coconut, poppy seeds and cardamom powder and mix well.

When moisture gets evaporated and mixture comes together, switch off the flame. Stuffing is ready now, transfer this to a container. Next add 1 cup of water, salt and ghee to a pan and bring this to rolling boil. Include rice powder and mix well to form dough. Switch off the flame.

When the rice dough is still warm, divide it in to equal portions and roll like ball. Take a rice ball and place it over damp cloth. Flatten it in to 3" disc using your fingers. Add two teaspoons of coconut stuffing, fold and seal the edge. Continue this process with all the rice balls.

Steam cook thus prepared dumplings for about 15 minutes. I used idli stand and pressure cooker for steaming them.

Sihi kadubu with coconut jaggery filling is ready to offer to Lord Ganesha.

When cooking jaggery, do not add too much water which makes the stuffing runny.

If the stuffing becomes runny, it oozes out while steaming. So try to evaporate most of the moisture from stuffing through cooking.

Keep the rice flour balls covered in damp cloth till you finish making these kadubu. It helps the balls to be moist and soft.

You can trim the edge after folding and sealing the dough over stuffing in half circular manner.