Grate the jaggery and add warm water to it in a bowl. Stir well until the jaggery is dissolved.

Filter the jaggery water to remove any impurities.

In a separate bowl, take the wheat flour, add the suji (semolina), a pinch of salt, and oil.

Gradually add the jaggery water to the flour mixture and knead into a soft dough.

Add more water if needed while kneading.

Cover the dough and let it rest for 10-15 minutes.

Pinch a small portion of the dough and shape it into a ball.

Roll out the ball into a circular shape using a rolling pin, applying a few drops of oil to prevent sticking.

Apply oil on the rolled dough and fold it in half.

Apply oil again and fold it once more to form a triangle or cone shape.

Repeat the process to make all the Kaanole.

Grease a container suitable for steaming or pressure cooking.

Place the Kaanole in the greased container.

Cook in a pressure cooker for 2 whistles, or steam them in an idli steamer for 20 minutes, or until done.

Serve Kaanole with green chilli pickle or Appe Payasa.