Squeeze the cucumber and keep the water in a separate bowl.
Heat desi ghee in a wok and roast Sooji till it is golden brown in colour. Keep the flame on low.
Add squeezed cucumber, coconut, Jaggery and mix. Now take the cucumber water and add normal water to it till it is total 1 cup and add this to the wok. Keep stirring.
Add cardamon and nutmeg powder, salt and cook till the mixture starts leaving sides.
At this point, switch off the flame and spread the mixture in a greased container.
Steam for about 15 minutes and check with a toothpick if it's done. It tastes best warm!