Heat ghee in a pan add grated coconut roast it for 4-5 minutes or till aromatic.
Now add jaggery and khoya mix well and cook this mixture on a low flame.

Stirring often cook this mixture about 8-10 minutes or till the moisture from the jaggery begins to dry. Turn off the flame. Add chopped almonds and Pistachio. Don’t overcook as the jaggery then hardens. Keep this coconut-jaggery stuffing aside and let it cool completely. On cooling, the mixture will thicken more.

Meanwhile for making outer cover of modak, in a deep pan add water, ghee and salt, turn on flame and let the liquid come to a boil. Add rice flour, quickly stir and mix the rice flour with the water. Cover and keep it aside for 15-20 mins.
You can use homemade rice flour or store-bought flour. But homemade rice flour works better. For Homemade rice flour soak rice for overnight, in morning Drain water and dry the rice under fan, once it dry grind till fine powder. Rice flour is ready.

Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls. Take a ball and flatten it with your fingers, to a shallow bowl shape to a medium thickness. Press the edges as shown in the pic below.

Place some of the prepared stuffing in the center. Bring together all the edges and join them. Remove the extra portion of the dough from the top. Similarly make all modak.
You can also use ready modak moulds.  Now set your steamer pot to heat. Place the shaped modak in the greased steamer pan with some space around them. Garnish with saffron strands on top.

Steam them fir 15-20 minutes on low-medium flame. Once the ukadiche modak are steamed, you can drizzle a few teaspoons of ghee on them. Serve hot or cold. Enjoy 😊.