First, prepare the filling: Cook the grated coconut, jaggery, cardamom, and 1 tsp ghee for 3-5 minutes until the mixture becomes sticky. Remove from heat and let it cool down.
Next, prepare the dough: Boil 1 cup water with 1 tsp ghee and a pinch of salt. Once boiling, add the rice flour and mix well. Cover the pot for 3-4 minutes. While the dough is still warm, knead it until it becomes soft and smooth.
Now, assemble the modaks: Take small portions of the dough, flatten them, and create a cup shape. Fill each cup with a spoonful of the cooled coconut-jaggery mixture. Carefully pleat and seal the edges to form the modak shape. Right before steaming, add a few strands of saffron on top of each modak (optional, a traditional trick).
Finally, steam the modaks: Place the shaped modaks in a steamer and steam for 10 to 12 minutes, or until they appear glossy.
Serve immediately: Finish with a drizzle of warm ghee and enjoy.
