By the time, the dough is resting we will make the filling.
Wash and soak channa dhal for 3-4 hours.
Take it in a pressure cooker and add water to the level of dhal.
When the whistle blows, reduce flame and let the dhal cook for 3 minutes.
Remove pressure and open the cooker.
Drain water and transfer the dhal to a mixer jar.
Grind it to a thick fine paste. Do not add water.
In a pan, mix together jaggery and 1 tbs of water and bring t to boil.
When the jaggery is completely dissolved and the syrup boils, remove it from flame and set aside.
In a pan, add ghee.
Add the channa dhal paste, cardamom powder and grated coconut.
Strain the syrup into the pan.
Mix it well.
Cook the mixture until it leaves the sides of the pan.
Remove from flame and allow it to cool.
Divide the filling into 12 equal portions and shape them into balls.