Measure the ingredients and keep them ready.

Cut the jaggery into small-sized pieces and keep it aside.

Add 2 tablespoons of ghee in a frying pan. Once hot, add poppy seeds, and let them crackle.

Then add 1 teaspoon of cardamom powder and ⅛th teaspoon of freshly grated nutmeg powder.

Mix for about 7-9 minutes, until the moisture from the jaggery is absorbed.

Keep the filling aside in a bowl to cool.

While the saran (filling) is cooling down, we will make ukad (dumpling dough)

Measure and keep all the ingredients ready because you have to work fast.

If your rice flour feels gritty, sift it using a mesh sieve.

Now in a heavy bottom pot add 1 and a half cups of water and half a cup of milk.

Let the milk and water come to a boil.

Start adding the rice flour and mixing it with a wooden or silicon spatula. Mix until the rice flour is mixed thoroughly. Looks like the second picture.

Switch off the flame

Cover and let it steam for 10 minutes.

Now add the steamed rice flour to a mixing bowl.

Have some water and ghee in two separate bowls.

Dip your hands in warm water and start kneading the dough

Occasionally dip your hand in ghee and then the warm water, and keep kneading.

You will be kneading it for 5 minutes, or until the dough looks smooth.

Make equal parts of the dough it should be 21 or more depending on the size you make.

Cover the prepared dough balls using a damp muslin cloth.

Grease the modak mold with ghee, then close or lock the mold.

Now press the dough ball in the mold, and on the sides using equal pressure.

Once the dough is covered on all the sides, add roughly 2 teaspoons of the prepared coconut jaggery filling.

Seal the modak with the dough that is on the top of the mold, or by using some extra dough.

Open or unlock the mold. Remove the modak out carefully. Place the modaks under a damp muslin cloth or paper towel on a plate. Repeat the steps until all the modaks are made.

Apply a drop of ghee between your palms.Take a prepared dough ball.

Now flatten it with your fingers in a small disc or a bowl.

Hold the flattened dough ball as if you are holding a bowl.

Now pinch the dough gently and make pleats. You can start with 5 pleats, but, I find Modaks of 7 to 11 pinches look more beautiful, and has more shape.

Add the sweet filling inside.

Now keep rotating the modak and gently with your hands start sealing the modak.

I am no expert at molding the modaks with hands, so I use this hack I learnt from Instagram.

Use a skewer or a fork and create a line impression on modaks.

It will make it look like a modak shape.

Add 2 cups of water to the steaming pot, cover, and bring it to a boil.

Grease the steamer plate with some ghee.

Place the prepared modaks on the tray. Add a saffron strand on each modak

Place the steamer tray in the steaming pot carefully once the water is boiling.

Cover the steamer pot.

Let the modaks steam for 15 minutes for medium-low heat.

Once the modaks are steamed, drizzle some ghee on them if you would like.