Pulse the avalosepodi in a mixer for a few seconds.
Take a thick bottomed pan and put the jaggery and water into it.
Squeeze in the lime juice.
Bring the mixture to a boil.
Once it reaches a 1 string consistency, switch off heat.
To test, take a little of the syrup in a spoon. Touch it with your fore finger. Bring the thumb close as if pinching. Slowly pull the fingers apart. If you see a small string forming, it is good.
Strain the mixture.
Transfer back into the pan.
Add the avalosepodi, a spoonful at a time.
Continue this till you achieve a soft, dough like consistency. Add the cardamom powder and mix well.
To check, dust your palm with avalosepodi and take a little bit of the mixture. Make a small ball and place on a plate. if it holds shape it is good to go.
Now make small balls from the dough. Roll them evenly in the avalosepodi and place in a plate of avalosepodi.
You'll need to work quickly or else the mixture will harden, making rolling difficult.
Once all the balls are rolled, reshape the balls.
Once cool, transfer to an airtight container. Sprinkle the remaining avalosepodi in the container.