In a pan add the jaggery and add 2 tbsp of water.
Once the water starts boiling add the grated coconut.
If you want to filter the jaggery water, go ahead and do it and then add the coconut.
Cook for 2 minutes, it will come to whole mass.
Let the water evaporates but the poornam should not solidify.
Else we can’t pat the polis. The poornam should be soft.
Add 1 tsp ghee and ½ tsp cardamom powder to this.
Mix well and switch off the flame.
Allow this to cool completely.
Make the dough into lemon sized balls.
Also, make the poornam also into lemon sized balls.
You can either use a banana leaf or butter paper.
I used a butter paper, grease the paper.
Place a dough ball in the center.
Grease your hands with ghee and pat this gently and make a small disc.
Place the poornam in the center.
Gently close the edges.
Now start patting the polis using your fingers.
Do not use rolling pin.
Gently push the inside filling to all the sides of the poli.
Let the edges be thin.
Patiently do this process.
Heat a pan and gently take out the poli from the paper.
Place it on the tawa.
Cook on both sides.
Smear ghee on both sides.
Once it is cooked on both sides, take out from the pan.
Repeat this for the rest of the polis.
I was left with one extra dough ball.
The poornam came for 4 polis only.
This whole wheat poli stays soft for 6-7 hours.