Heat ghee in a non-stick pan.

Add the coconut and jaggery  and cook on medium flame till the mixture thickens and turns golden brown.

Keep stirring while cooking

Add the cardamom and nutmeg powder.

Finally mix in the roasted poppy seeds.

Mix well and keep aside to cool.

Boil the water with ghee and salt in a thick pan.

Once the water starts bubbling add the rice flour and stir it for  1 or 2 mins on low flame.

Then switch off the gas and mix it well with a wooden spatula, cover it with a lid and keep aside for for 4 – 5 mins.

Once it cools and you are able to handle it  knead it into a soft dough.

Cover the dough with a damp cloth and keep aside.

Knead the dough again with few drops of ghee.

Divide the dough into equal lemon size ball of the dough.

Take one ball and roll it 2 – 3 inches in circumference on a dusted rolling board.

Place a portion of the filling in the center of the rolled ball.

Bring the edges together towards the center.

Join all the edges and pinch them.

Repeat this procedure to make the remaining modaks.

Moisten all the modaks with little water using your finger tips.

Place the modaks  in the steamer on a medium flame and steam  10-12  minutes.

Once done remove and serve.