Ingredients:

  • 2 cups grated coconut
  • 1/2 cup jaggery powder
  • 2 tbsp water
  • 1/2 tsp cardamom powder
  • 1 pinch ground nutmeg
  • 1 tbsp ghee
  • 13 rice paper sheets
  • 2 cups warm water

Instructions:

  1. Heat ghee in a skillet over medium heat.
  2. Add the grated coconut and sauté for 2 minutes until fragrant.
  3. Stir in the jaggery and water.
  4. Simmer on low-medium heat, stirring constantly, until the mixture thickens into a mahogany-colored paste and begins to pull away from the sides of the pan.
  5. Stir in the cardamom and nutmeg, then remove from heat and let it cool completely.
  6. Fill a shallow dish with warm water.
  7. Dip one sheet of rice paper for 5–10 seconds until pliable but still slightly firm in the center.
  8. Lay the sheet on a clean surface and place a second sheet of rice paper slightly offset on top to create a double-layer shell.