Take a pan, dry roast poppy seeds, add grated coconut, and stir constantly on a low flame. Add ghee and jaggery. Jaggery melts and a smooth mixture is ready. Add dryfruits powder and cardamom nutmeg powder. Mix well. Transfer to a plate.

Take a pan add, water, milk, and a pinch of salt. When boiling, add rice flour gradually, stirring constantly to avoid lumps. Make a smooth dough. The flame must be low. Turn off the gas. Add ghee. Stir well. Cover it. Keep aside for 10 minutes.

When the dough is warm, transfer it to a plate. Make smooth with the palm by applying a little ghee. There should be no cracks in the dough.

Grease the inside modak mold with ghee. Take a small ball of the steamed rice flour dough and press it evenly into the mold, creating a thin layer around the sides and leaving a cavity in the center. 

Fill the coconut-jaggery mixture in the cavity, and close it with some dough. Make all modaks in the same way.

Now keep all modak in a steamer, on a greased plate or a banana leaf. Brush a little water or milk on and around all modak. Put 2 strands of saffron on each modak.

Steam it for 10 minutes. Turn off the gas. Keep aside to cool down and set.

Ready to offer a very delicious divine Ukadiche Modak to Ganpati Bappa on the auspicious day of Ganesh Chaturthi.