First, sift and measure the rice flour. Heat water equal to one-and-a-half times the volume of the flour; add ghee and salt to it. Once the water comes to a boil, add the flour and cook it to make *khichu*.

Now, once the khichu has cooled down, add ghee to it, knead it thoroughly, and keep it covered.

Now, prepare the ingredients for the stuffing. Heat the ghee, then add the poppy seeds first, followed by the dry fruits, and let them sizzle; finally, add the grated coconut.

Once the grated coconut turns light brown and is roasted, add the jaggery and the cardamom-nutmeg powder; keep stirring the mixture, and remove it from the heat once it begins to dry out.

Once it has cooled down, we will make the modaks; for this, first grease the mold with ghee, and then knead the *khichu* dough thoroughly after adding some more ghee to it.

Now, place the dough into the modak mould, make a cavity in the center using your finger, and fill it with the stuffing.Now, we will seal the back and get the modaks ready.Now, place the mixture in a steamer over a pot of boiling water and steam it for 10–15 minutes; it is done when the dough no longer sticks to your hands.