Into a saucepan add the jaggery and the water.
Set it on a slow simmer so it can dissolve the jaggery and form a syrup.
Strain the jaggery syrup and set it aside.
Set a frying pan to warm up and dry roast the avalpori till it is crispy.
Remove the avalpori and set it aside.
Pour the jaggery syrup and bring it to a boil.
Never leave this mix and keep stirring.
Keep a small bowl of water ready and test the consistency occasionally once the jaggery syrup thickens beyoundhoney thickness.
Once it reaches soft candy texture ( thakali pagam) add the dessicated coconut and keep stirring till the jaggery syrup.
Now add the cardamom powder and mix well.
Add the crunchy avalpori and mix well till the pori gets coated evenly with the jaggery syrup.
Remove from heat and keep mixing till they stop clumping.
Once it cooled down, store in an airtight container.