Begin with making the stuffing for modak. Combine coconut, ghee and jaggery in a pan.
Cook on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture.
Add the grounded cardamom, and other remaining filling ingredients. Mix well and keep aside

In the same pan, heat the water along with ghee and pinch of salt.
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
Now cook this mixture on very low heat for about 2 to 3 minutes.
Now switch off the flame and cover this pan with lid for 4 to 5 minutes.
Now take this dough in a big bowl or plate. Allow to cool till the temperature you can handle to knead. Dip you palm in cool water and knead the hot dough very well.

Take a small ball of dough and roll thinly between hands, stretching the dough with fingers to a disk of about 3-4 inches diameter.
Keep the dough disk on your palm and add the sweet Modak filling in the center.
Make all Modaks this way and keep aside. Cover with a cotton napkin.
Use a steamer to steam the modaks for 10-15 minutes or till done.