Ukdiche Modak

Make the filling: heat a pan. Add grated coconut and jaggery. Cook on medium heat, stirring constantly, until jaggery melts and the mixture comes together. Add cardamom, nutmeg, and poppy seeds. Cool completely.

Boil water with a pinch of salt and a teaspoon of ghee. When boiling, add rice flour all at once. Mix vigorously with a spoon until combined. Cover and rest 5 minutes.

Knead the dough while still hot (use oiled hands) until smooth and pliable. Divide into 15–18 equal balls.

Flatten each ball into a thin disc on an oiled palm or surface.

Place a spoonful of filling in the centre. Pleat the edges tightly together, pinching from the base upward, to form the traditional pointed modak shape.

Steam modaks in a greased steamer basket for 12–15 minutes until the skin turns slightly translucent.

Drizzle with ghee and serve warm.