Modak: Modern day dessert dumpling with the traditional heritage touch.

• Combine grated coconut, ghee and powdered jaggery in a pan.
• Cook on medium heat for about 3-4 minutes.
• Make sure that you do not overcook the mixture.
• Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients.
• Mix well and keep aside.
• In the same pan, heat the water along with ghee and pinch of salt.
• Bring to a boil, reduce heat and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
• Now cook this mixture on very low heat for about 2-3 minutes.
• Switch off the flame and cover this pan with lid for 4-5 minutes.
• Now take this dough in a big bowl or plate.
• Allow to cool till the temperature you can handle to knead.
• Dip your palm in cool water and knead the hot dough very well.
• If the dough looks hard or dry, then add a little warm water and continue to knead the dough till completely smooth.
• Rest the dough and cover with a damp cloth.

Steaming modak:

• Take a small ball of dough and roll thinly between hands, stretching the dough with fingers to a disc of about 3-4 inches diameter.
• Keep the dough disc on your palm and add the sweet modak filling in the centre.
• Pinch the edges of the circular dough disc to make protruded edges.
• Bring together all the folds in the centre shaping like a momo.
• Use a steamer to steam the modaks for 10-15 minutes or till done.
• Drizzle a few drops of ghee on the modaks and serve hot.