Take rice and gluten-free flour in a bowl. Add salt, and ghee and mix well. Add milk and mix well. Milk gives a nice white colour to modak. Add water and knead the dough as chapatti dough. The dough should neither be too thick nor too thin. It should have a medium consistency.

Roast the coconut for about 2-3 minutes until the moisture in it is removed. Add jaggery, dry fruits and mix well. Take a small ball of dough and make it nice and even. Press the ball a little between your palms and roll nicely. Take the puri in your hands and pinch the edges to make petals. Pinch the petals up to the bottom so that the modak gets a nice shape. Fill the stuffing and close the petals. Transfer the modak into the steamer. Sprinkle a little saffron milk on the modak. Heat up 2-3” w

Close the lid and steam modak on medium heat for just 10 minutes.
Turn off the gas and the modaks are ready.