For the dough

• 1 cup Water
• 1 tsp Ghee
• 1/2 tsp Salt
• 1 cup Rice Flour (Ambemohar Chawal)

For the filling

• 1 cup Jaggery (Crushed)
• 1 cup Fresh Coconut
• 1 tsp Cardamom Powder
• 1 tbsp Almonds (Chopped)
• 1 tbsp Cashew Nuts (Chopped)
• Kesar water

STUFFING:

1. Heat a pan with 1 tsp ghee
2. Add jaggery in a pan and let it melt.
3. Add coconut and mix well.
4. Cook for 2-3 minutes and add cardamom powder, cashew nuts, and almonds and mix well.
5. Remove the pan from heat and let the filling cool.

DOUGH:

1. Heat water in a pan.
2. Add salt and 1 tsp ghee in the pan and bring it to a boil.
3. Once the water comes to a boil, switch off the heat and add the rice flour in the pan.
4. Mix well and cover and keep aside for 5 minutes. (Do not allow it to cool completely)
5. Knead the mixture until the dough turns soft
6. Grease the Modak mould with ghee
7. Fill the dough in the mould and overall the sides
8. Place the stuffing in the center and seal the Modak with dough
9. Unmould the modal gently
10. Now put hot Kesar water on the Modak
11. Place the Modak in the steamer and steam for 10 mins

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