For the dough :
Boil the water in a pan add salt and ghee stir it, once the water boils put off the flame and add the rice flour and stir it with a spatula, make sure there is no dry flour, cover for 5-10 minutes and let it rest (it would be better to cover with a wooden chopping board or chakla as it will retain the heat), after that mix with your hand (now you can handle the temperature with your hand)and form a smooth dough....cover with a cling film n let it come to room temperature.

Now take a small portion of the dough and flatten it keeping the edges thin now place the coconut stuffing in the centre and bring the dough together like a cone or tear drop shape and with a toothpick or skewer make vertical marks on the dough, place it in a greased steamer (if you want you can use butterpaper or a banana/ turmeric leaf) keeping it at a gap. Steam it for 12 minutes or so on full flame, the modak will shine if it's done.

Note :
1. The yellow is the color from soaked saffron which I have brushed on top before steaming (it's optional)
2. You can make about 2 dozens medium sized Modak but the quantity depends on the size of the Modak you will make.
3. The amount of water to knead the rice dough depends on the quality of different rice flour used, in different places.

Homemade Sweetened Flavoured Mawa