Chop the Jaggery (1/2 cup).
Dry roast the Pori (4 cup) in a dry skillet for 4-5 minutes or until they are crispy.
Add the Water (1/4 cup) and jaggery. Let it melt on low heat. Heat until the jaggery has reached string consistency. Touch a little with your index finger. Press with your thumb and quickly open. You should see a string.
Add Ground Cardamom (1 teaspoon), Ground Ginger (1 teaspoon), Unsweetened Shredded Coconut (3 tablespoon) and mix. Add mixture to the roasted rice puffs and mix.
Grease hands with a little Vegetable Oil (to taste). Pick up a handful of the mixture and press into a ball.
Once done pressing, throw it from one hand to another a few times so that the rice puffs stick together tightly. Enjoy!