Soak bengal gram in water for 2 hours. Cook this so that they are just cooked (don't cook too much like dal it should be not sticking together). Drain all the liquid and cool this down to room temperature. Once cooled to room temperature grind them in mixer or blender without adding any water.
In pan add jaggery, 1/4 tumbler of water and cook. Once the jaggery is completely dissolved. Filter this liquid for impurities and bring to boil again.
Now add the ground bengal gram paste, shredded coconut, cardamom and mix well. once all them are mixed well and become a dough add 2 teaspoon (tsp.) of ghee mix well. Remove from heat and bring it to room temperature. Once cooled down make small balls out of this dough.
Add Maida flour, salt. Now add water and make a batter like you do for bajji.
Heat oil in a pan. Now dip the balls in batter (coat them well) and deep fry them in oil until golden brown and serve. NOTE: oil should be in simmer heat when deep frying.