Wash rice in plenty of water, drain and then spread it under shade on a cloth. Let the rice be dry and moisture free.

Add dried raw rice in to mixer and grind it to fine powder. You can sieve the powder to discard crumbles.

Heat a wok with 3/4 cup of water and salt. Bring it to boil, then add rice powder and mix well. As it comes together and becomes like dough switch off the flame.

Wet your hands and make marble sized balls out of dough. Arrange them on a idli stand or steam cooker as per availability. Steam cook these rice balls for 15 minutes and switch off. Keep it outside the cooker and let it cool.

Meanwhile add fresh grated coconut and jaggery powder in to wide bowl and mix with your hands. When steam cooked rice balls are ready, blend them together with coconut and jaggery mix.

Undulka is ready. Offer it to God Ganesha and seek his blessings.

Do not wait for the rice dough to cool down for making balls out of it. Start making balls as soon as you switch off the flame.

If you are making undulka in large quantity keep the dough covered with damp cloth while making balls. Otherwise the dough becomes dry.

Fresh grated coconut is recommended to get the traditional sweet taste.

Shelf life of this dish is limited for a day in room temperature.