Soak moong dal in water for 15 minutes. Drain and set aside.
Heat a teaspoon of ghee in a heavy-bottomed pan, add and fry the soaked moong dal for 1 – 2 minutes.
Now add the jaggery and water to it and mix well.
After the jaggery melts, allow it to a rolling boil.
Once it comes to a boil, add the wheat rava, coconut and cardamom powder.
Combine well and cover with a lid. Reduce the flame to low and let it cook completely. Stir occasionally.
Turn off the heat and leave it aside to cool.
Grease your hands with little ghee and roll the mixture into round shape balls.
Arrange them in a greased steamer or idli plate and steam cook over high flame for 7- 8 minutes.
Turn off the flame and allow them to cool. Serve.