Now add the jaggery powder and mix everything well. Cook for 2 to 3 minutes.
Add poppy seeds and cardamom powder and mix everything well.
Remove from the heat and keep it aside. Let the stuffing cool.
To make the Rice dough
Heat water along with ghee and salt and bring it to a boil.
When the water starts boiling add the flour and mix well.
Take it of the heat and cover and keep it aside for 5-6 minutes.
When it is a little cold to handle, take it on a large plate and knead the dough while applying a little ghee to your palms. Knead the dough until its smooth. (remember you should knead the dough whilst it is still hot.)
To Assemble the modaks
Grease the modak mould with ghee. Take a small dough ball and press it in the mould around the sides and edges.
Fill it with the coconut-jaggery stuffing and seal the cavity with some dough and remove he modak from the mould. Continue making the modaks in the same way.
Heat a steamer and place the modaks in the steamer lined with banana leaves or parchment paper and steam for 10-12 minutes or until they are translucent.
Remove from the steamer.
And top it with ghee and saffron(optional).
Notes
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagramor onFacebook.