Wash the fenugreek seeds a couple of times and transfer into a pressure cooker. Add 2-1/2 to 3 cups of water and a pinch of salt and pressure cook for about 6-7 whistles or till the seeds are tender. Allow to cool a bit and then grind to a paste. Keep aside.

On a griddle/tawa dry roast the beaten rice till the flakes shrink a bit. Remove and keep aside. When they cool, the flakes will turn really crispy and you should be able to crush them to a powder. Add the coconut to the same tawa and roast until it turns pale golden brown (don't brown it too much) - just until you get a nice aroma. Remove.

In a large heavy bottomed wok/kadhai heat the ghee and add the ground methi paste and fry for 7-8 mins on a medium flame or until the ghee separates from it. Add the powdered jaggery, combine and stir till the jaggery melts and then bring the mixture to a boil.

Add the roasted coconut & beaten rice and mix well. Allow to cool before serving. Store in an airtight container when the mixture has cooled completely.