For preparing the dish, first blend the grated coconut in a mixer for a couple of times so the coconut is blended to fine flakes. Do not grind too much otherwise the coconut is ground to paste.

In a heavy bottomed kadai, mix the blended coconut and rice flour so that the moisture from the coconut moistens the rice flour. Leave covered for half an hour.

Meanwhile dry roast the cumin seeds so that they release an aroma. Grind the seeds to powder form.

Now fry the rice coconut mixture in low flame, stirring thoroughly, to a golden brown color until it releases an aroma. Do not overheat the mixture to brown beyond this point. Fry the mixture patiently in low flame which will take around 30 minutes or more. Now the Avalose Podi is ready.

Just before taking the Avalose Podi from flame, stir in powdered cumin seeds and mix well. Stir the mixture for a couple of times and put off heat. Crush any lumps in the rice flour mixture with a spatula. You can also blend in a mixer for smoother finish. Spread out the rice mixture in a plate for cooling.

Meanwhile add water to jaggery and heat the mixture to remove impurities. Boil and cook the jaggery mixture until it reaches one thread consistency. Ensure that the jaggery is not boiled beyond this point lest the Unda/Laddu becomes too much hard.

Remove jaggery off flame and stir in cardamom powder and ghee. Add the hot jaggery syrup to the Avalose Podi, mix well and shape into small balls or Avalose Unda. See that the balls retain its shape. Apply some ghee on your palms before shaping balls. Make sure that the Avalose Podi mixture is hot and comfortable while shaping.

Roll the Avalose Unda in finely powdered podi. Shape into balls the entire mixture. Store the laddus in air tight containers.