METHOD

1. In a pan add Jaggery and let it melt.
2. Add in the grated coconut and mix well.
3. Add in cardamom powder, khus khus and stir well.
4. Let this cook until the filling starts getting dry and leaves the sides of the pan.
5. Remove from heat and let it cool down.

For the dough

1. In a pan add water, ghee and mix well.
2. Heat the water and ghee mixture. Do not boil it.
3. Now add in the rice flour in the hot water and mix until well combined on a low flame.
4. It should start leaving the sides. Remove this into a plate and start kneading it till it for a soft dough.
5. Keep the dough covered with a damp Muslin cloth while you divide it into 12 pieces.

How to proceed

1. Geese the modak moulds with some ghee.
2. Take some dough and press it into the modak mould, till it is evenly lined and coated on all sides.
3. Add in the coconut filling into the cavity.
4. Take some dough and cover the base of the Modak mould so the filling is sealed inside.
5. Demould the modaks and repeat the process for all modaks.
6. Soak some kesar in 1 tbsp hot water and drizzle on top of each Modak.
7. Prepare a steamer and steam these modaks for 7-8 minutes.
8. Once done, remove and drizzle some melted ghee on top so the modaks don’t dry up.
9. Serve immeditely