First of all making the fillup of modak, so take a pan add gur and grated nariyal and mix well, so after two minutes of cooking fillup is ready.

Then add Elachi powder, take another pan add ghee, suji and cook well, then add sugar and water and food colour then keep in the cooling at room temperature.

Then take a modak saancha or mould fill up with prepared suji, then make whole within saancha, so we will put gur and nariyal mixture, then close and make modak shape, after then keep out from saancha and serve it.