Wash the rice and soak it for about 6 hours.
Drain the water and keep the rice on a cloth for drying.
Make fine powder by grinding it in a mixie.
Shred the jaggery and put it in a pan.
Add water to the jaggery and dissolve it by boiling.
Make thick syrup of this mixture on low flame add ghee and elachi powder.
Gradually add ground rice and coconut powder to it and stir constantly. There should not be any lump formation.
Remove the pan from fire.
Prepare balls out of this mixture.
Press the balls  on a plastic sheet to shape them in the form of round puris.
To decorate, roll the puris lightly in the noogulu.
Heat oil in another pan.
Deep-fry these puris on low flame till dark brown.
Kobbari Ariselu is ready.