Combine grated coconut, ghee and powdered jaggery in a pan.
Cook on medium heat for about 3-4 minutes.
Make sure that you do not overcook the mixture.
Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients.
Mix well and keep aside.
In the same pan, heat the water along with ghee and pinch of salt.
Bring to a boil, reduce heat and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
Now cook this mixture on very low heat for about 2-3 minutes.
Switch off the flame and cover this pan with lid for 4-5 minutes.
Now take this dough in a big bowl or plate.
Allow to cool till the temperature you can handle to knead.
Dip your palm in cool water and knead the hot dough very well.
If the dough looks hard or dry, then add a little warm water and continue to knead the dough till completely smooth.
Rest the dough and cover with a damp cloth.