Stuffing preparation:
Firstly, in a large kadai heat 1 tsp ghee and saute 2 cup coconut. Saute until coconut turns aromatic. Now add 1 cup jaggery and mix well.

Keep cooking on medium flame until the jaggery melts. Continue to cook until the mixture thickens and still remains moist.

Now add ½ tsp cardamom powder and mix well. stuffing is ready. Keep aside.

Modak dough preparation:
Firstly, in a large kadai take 2 cup water, ½ tsp salt and 1 tsp ghee. Mix well and get the water to a boil. Further add 2 cup rice flour and mix gently.

Mix until the rice flour absorbs all the water. Cover and rest for 5 minutes.

Now transfer to a large bowl and start to knead the dough. wet your hand to prevent from burning. Knead for 5 minutes or until the dough turns soft. Modak dough is ready. wet your hand and knead if the dough seems dry.

Modak shaping:
Firstly, take a ball sized rice flour dough and flatten it. With the help of both thumbs start pressing the edges and create a dent in the centre.

Slowly press from edges till it forms a cup. Start creating pleats with your index finger and thumb. Now scoop a tbsp of prepared coconut-jaggery stuffing.

Get the pleats together to form a bundle. Close the top by pinching and making it pointed.

Steaming modak:
Place the modak in steamer leaving gaps in between. Cover and steam the modak for 10 minutes or till the shiny texture appears on them.