• Mix the ghee, grated coconut, and powdered jaggery in a pan.
• Cook for about 3 minutes.
• Add the roasted poppy seeds, grounded cardamom, nutmeg powder, and other ingredients.
• Mix well and keep aside.
• Now heat the water, ghee, and a pinch of salt in the same pan.
• Bring to a boil, reduce heat and add the rice flour, stirring continuously to prevent lumps from forming.
• Now cook this mixture on shallow heat for about 2-3 minutes.
• Turn off the gas and cover with a lid for 4 minutes.
• Now take this dough to a big plate.
• Allow it to cool.
• Dip your palm in cool water and knead the dough very well.
• If the dough looks hard or dry, then add a little warm water and continue to knead the dough till entirely smooth.
• Cover the dough with a damp cloth.

Steaming modak

• Take a small ball of dough and roll it thinly.
• Keep the dough on your palm and add the sweet modak filling in the center.
• Grip together the edges and bring all the folds in the center shaping like a momo.
• Steam them for 10 minutes.
• Pour in a few drops of ghee and serve hot.

Variations

• One can vary the stuffing by adding a few dry fruits, and sesame seeds too.
• It’s important to knead the dough well and if required, add water and ghee till it forms a smooth dough.
• If the modaks break while you are pressing and creating the cup, do not worry. Sprinkle water and ghee, and knead well.
• Wet your hands with water before you start preparing modaks, else it will stick to your hand.