Ingredients
Filling
1 cup gur (jaggery)
2 cups freshly grated coconut
1 tsp rice flour
1 tsp poppy seeds, roasted
Seeds of 3-4 green cardamoms or elaichi, powdered

Cover
1 cup water
1 cup rice flour
1/2 tsp oil
1 tsp ghee
A pinch of salt

Method
Roast the jaggery and coconut in a small sauce pan or kadhai over low heat. Stir continuously until the jaggery melts and mixes well. Do not burn or overcook. Add poppy seeds, elaichi powder and rice flour. Continue cooking and mixing till the filling is mixed thoroughly. Keep aside.

Bring one 1 cup of water to a boil. Add salt, ghee, rice flour and oil. Mix well. Cover and cook for a few minutes, alternately stirring and then allowing it to simmer.

Turn the dough onto a flat surface or plate and knead while hot to make a soft dough. If it is too hot to handle, use a flat spatula to help the kneading process along.

Divide up the dough into 1-inch diameter balls. Roll the balls into circles that are 1.5 inches in diameter. In the centre, place a tablespoon of filling. Bring the edges of the circle together and squeeze shut so as to give it a slightly conical shape. Make a few pinches on the sides to give each modak a conical shape.

Repeat the process until you run out of filling or dough.

Line a flat-based colander with muslin cloth and carefully place the modaks inside. Place over a saucepan of boiling water. Cover and steam for 15 minutes. Alternately, use a pressure cooker. Open each modak slightly on top, garish the stuffing with ghee and serve piping hot.