• For making the stuffing / filing

  Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
• Add the coconut, cardamom and nutmeg powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens.
• Keep aside to cool slightly. This stuffing can be made few days in advance and refrigerated until ready to be used.

For Making the Dough

• Boil 1¾ cups of water in a deep non-stick pan. Add 1 teaspoon of ghee in the water.
• Place the rice flour in a deep bowl and add in the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
• Make sure there are no lumps in the doughKnead the rice dough on your palm using 1 teaspoon of ghee and 1-2 tablespoon of warm water for 10 mins until the dough is soft and moist.
• Make about an inch sized balls with the dough. Cover with a lid and keep aside for 10 minutes.

Shaping the Modak

• Apply little oil on your palm. Gently flatten the rice ball on your palm to make a flat round.
• Pinch one part of the round and make a small pleat. Rotate the flattened ball and continue to make tiny pleats so the entire area is covered with pleats.
• Carefully put about 1 teaspoon of stuffing inside. Bring all the pleats together and seal the top with the extra dough.

Steaming the Prepared Modak

• Heat up 1 cup of water in tall stockpot or cooker. Place Modaks in the steamer. Do not overcrowd the modaks in steamer.
• Put the steamer inside the boiling water. Cover and seam for 10 mins over medium heat.
• Open the lid and let it cool a little bit before taking them out.Garnish with a dollop of ghee and few more saffron strands on top. Enjoy !