in a bowl, take sieved all purpose flour (maida) and turmeric powder.

add water little by little to form a pliable dough.

add 3 tbsp of til oil and kneed it well. knead it well to form smooth dough. once done keep it aside

take 2 cups of freshly grated coconut and ground the grated coconut in the mixer grinder and keep it aside.

in a heavy bottom pan add jaggery.

and ½ cup of water into the kadai. jaggery dissolves in water and you can see the froth. keep stirring until you get the thick syrup consistency.

now add grounded coconut into the jaggery syrup. stir it well to form a thick paste. switch off the flame. coconut puran is ready for stuffing. make sure your hoorna or pooran is thick in consistency and can easily form balls.

now add cardamom powder to the hoorna / puran and give a final mix.

remove the hoorna in a wide bowl and allow it cool for some time.

make small balls from coconut hoorna and keep it ready for stuffing.

with prepared dough, make some small balls as shown below.

now take one ball and flatten them with your fingers placing on your hand.

place the jaggery stuffing in the centre.

take the edge and start pleating to cover the stuffing.

when the dough covers puran completely, seal it on top.

dust enough rice flour, roll it very slowly.

roll it in to medium thickness. heat the skillet and transfer the rolled puran on to skillet carefully.

in medium flame, let it cook adding 4 drops of til oil.

when small bubbles form, just flip it over to cook the other side. remove when it is cooked.

your coconut poli is ready. serve it with hot ghee.