To make the peanut and Til filling, dry roast peanut and til separately and grind them
along with jaggery (i.e. til and peanut separately). The mixture will have
coarse texture to look and feel.

For the Coconut Filling, grate fresh coconut and along with the jaggery roast them till
jaggery melts and mixes with coconut. At this stage mix the elachi powder stir
the contents thoroughly and let it cool.

As said above the outer cover is made of rice flour, as mentioned in the ingredients, boil
water till it comes to boiling point.

Then add the rest of the ingredients i.e. rice flour, ghee, salt and leave it to rest
covered for at least 10 to 15 minutes.

After 10 to 15 minutes mix the dough thoroughly till you get a dough which sticks to together.

Let it cool, one should be able to touch with bare hand and feel the warmth of the
dough to your palms.

After the rice flour dough cools down, oil your palms and take dough in balls (i.e. about
lemon sized) and roll them like chapatis into small round shapes.

Then keep any filling of your choice i.e. approx. 1 tsp in middle portion and then close it press
the dies to together with a fork or with hand.

Place the filled Modak in greased plates (have used idli mould plates), keep separate
filling Modak’s in different plates.

Steam them in pressure cooker or an idli cooker for about 3 to 4 minutes. Serve it as sweet
or prasad to god, whichever it ends up in your plate 😊………..that’s the best part…. 😊