In a large pan, heat ghee and add the coconut cubes.

Once they slightly change colour, add in fried gram and peanuts.

Keep stirring until they brown a little.

Add the pori and switch off flame.

Keep stirring to distribute heat.

Add ginger and cardamom powders and mix well.

In a saucepan, combine jaggery powder and water.

If using block of jaggery, you need to strain once the jaggery dissolves in water.

Let the syrup boil until it reaches soft ball consistency.

When you add a drop of the syrup to water, it shouldn’t dissolve immediately and you should be able to make a soft ball out of it.

Now immediately pour the syrup on the pori mixture and stir it to evenly coat all the pori with jaggery.

Keep stirring now and then until the mix cools down. It might clump up a bit, but you need to break them while stirring.

Once cool, store the pori in an airtight jar.