Avilose Unda--with a twist

Avilose unda, that snack every outstation keralite would savor as a take away after vacations.
Originally made from rice powder, I have tried it with makai or maize flour.  And instead of the jaggery syrup, have used mashed up dates.

Ingredients:
2 cups coconut--grated
2 cups maize flour
1 tsp  rock salt.
2 tsp jeera / cumin seeds
2 cups of dates--deseeded and cubed.

Procedure:
Mix the maize flour and grated coconut. Hand mix them, rub them together for around 20 min or till the coconut and flour is completely mashed up together and the flour is soaking in the oil.
Heat up a thick bottom iron pan.  Add the mix. Roast on low flame, stirring continuously for around 30 to 45 minutes.  It will be all dry and give our a nice coconuty aroma.
Add the salt and jeera seeds.  Can add roasted sesame seeds as well.  Roast for another 10 minutes.
Mash up the dates which have been deseeded and cubed.  Alternately can blend it in a highspeed blender.  I used the traditional brass mortal and pestle.
Add this into the roasted mix.  Again rub them, kneed them together till the date mash is mixed up with the roasted mix.
Roll into big laddoos.

Stays without refrigeration for 7 to 10 days.
In the fridge, stays for around a month.