Mix coconut and jaggery/sugar in a cast iron skillet or a heavy bottomed pan. Heat the pan over medium heat.

Stir continuously until the sugar/jaggery melts completely and the mixture starts forming a lump and sticks to the spatula. Takes about 8-10 minutes.

Turn off heat and let cool.

Divide the coconut into 15-20 small balls.

Quickly mix the rice flour, salt and hot water with a spatula and then knead with your hands when it has cooled slightly. The idea is to knead it quickly enough or else it will dry out.

Now divide the dough into 15-16 small balls. Use a damp cloth to cover the dough the whole time or it will get dry and stiff.

Slightly wet your hands and press a rice flour ball between your palms to flatten it.

Now put one coconut ball in the centre and join the edges to form a half moon shaped dumpling (as shown in the pictures). Repeat the process until all the dough has been used.

Boil milk in a heavy bottomed saucepan and simmer over low heat until it reduces to half of the original volume.

Drop the dumplings into the milk and cook over medium heat for 15-20 minutes, stirring occasionally.

Remove from heat and sweeten with sugar/jaggery. If using jaggery, return to heat only if the jaggery does not melt completely. If returning to heat, do not cook for long after adding the jaggery. Sugar can be cooked for a little longer.