Ingredients

For the filling:

• 1.5 cups Freshly grated coconut
• 1 cup Jaggery, powdered
• 1/4 tsp Nutmeg powder
• 1/2 tsp Cardamom powder

For the outer shell:

• 1 cup Rice flour
• 1.5 cups Water
• 1 tsp Ghee

Instructions

1. Prepare the filling: In a pan, mix coconut and jaggery. Cook on low heat until the jaggery melts and the mixture thickens. Add nutmeg and cardamom powder. Let it cool.
2. Prepare the outer shell: In a pot, bring water and ghee to a boil. Add the rice flour and mix quickly to form a lump-free dough. Cover and let it cook in the steam for 2-3 minutes.
3. Transfer the dough to a plate. While still hot, knead it into a soft, smooth dough. Use a little ghee on your palms to prevent sticking.
4. Shape the modaks: Take a small portion of dough, flatten it into a small disc. Place the filling in the center.
5. Pinch the edges to create pleats and bring them together at the top to form a pointed, conical shape. You can also use modak moulds.
6. Steam the modaks: Place the modaks in a steamer (lined with a banana leaf or greased). Steam for 10-12 minutes.
7. Serve hot with a dollop of ghee.