Modak

Prepare the filling: heat a pan over medium heat. Add grated jaggery and fresh coconut. Cook, stirring continuously, for 5–7 minutes until the jaggery melts and the mixture comes together and dries out slightly. Add cardamom powder and poppy seeds. Mix well and remove from heat. Allow to cool completely.

Prepare the outer shell: bring 300 ml of water to a rolling boil in a pan. Add a pinch of salt and 1 teaspoon of ghee.

Remove from heat and immediately add the rice flour all at once. Stir vigorously with a wooden spoon to form a smooth dough without lumps.

Cover the dough with a damp cloth and allow to cool until it can be handled comfortably — it should still be warm.

Knead the warm dough for 2–3 minutes until smooth and pliable. If it feels dry, add a few drops of warm water.

Divide the dough into 14–16 equal portions. Keep covered with a damp cloth to prevent drying.

Take one portion and flatten it into a thin disc on your palm. Using your fingers, shape it into a small cup with thin walls.

Place a tablespoon of the coconut-jaggery filling in the centre of the cup.

Bring the edges of the dough together and pleat them carefully to form the characteristic pointed top of the modak. Pinch firmly to seal.

Place the shaped modaks in a steamer lined with a damp cloth or banana leaf. Steam for 10–12 minutes until the outer shell turns slightly translucent and glossy.

Remove carefully and brush with a little ghee. Serve warm.