Method
Prepare filling (10 mins):
Heat 1 tbsp ghee in a pan.
Add grated coconut and sauté for 2–3 minutes on low flame.
Mix in grated jaggery and cook until it melts completely.
Add cardamom powder, poppy seeds, and cashews. Stir well.
Cook for 2–3 minutes until the mixture of Modak thickens 
Set aside to cool.


Make dough (Ukad):
In a pan, boil water with salt and 1 tsp ghee.
Slowly-Slowly add rice flour, stirring continuously to avoid lumps.
Cover and let it cook for 2 minutes.
Transfer to a plate and knead into a smooth, soft dough while it’s still warm.


Shape the Modaks
Grease palms with ghee.
Take a small portion of dough, make a ball.
Gently flatten into a small cup shape.
Place 1–2 teaspoons of the coconut-jaggery filling.
carefully Gather the edges and shape into a modak 

Steam the Modaks
Place the shaped modaks on a greased steamer plate or banana leaf.
Steam for 10–12 minutes until the covering turns slightly translucent.
Remove carefully and brush with a little ghee before serving.

Serve warm as dessert or prasadam.