For the Stuffing

• In a pan, heat ghee. Keep the flame to a low. 
• Add poppy seeds (khus-khus). 
• Roast for a few seconds till they turn a little pink in colour. 
• Further, add grated fresh coconut, and jaggery.
• Stir everything well and roast this mixture on low flame for 6 to 8 minutes. You will see the jaggery starts to melt.
• Continue stirring till the moisture from the jaggery begins to dry. Now add cardamom powder and nutmeg powder. Turn off the flame. (Do not over-cook the mixture, else the jaggery hardens.
• Transfer the filling into a bowl to cool down completely. Once the mixture has cooled, it will thicken more.
• You can also add a bit of rice flour (optional) to the mixture. It helps to absorb excess moisture into the stuffing.

For the Dough

• Heat a pan, add water, ghee, and salt. 
• Stir well and bring this mixture to a boil.
• Once the water starts boiling, reduce the heat and add the rice flour gradually. 
• Then quickly stir till the rice flour is mixed with the water completely.
• Switch off the flame. Cover it with the lid and let it rest for 4 to 5 minutes.
• After 5 minutes, transfer the mixture to a bowl or on a large plate.
• Apply little ghee on to your palms and begin to knead the dough. If the dough looks hard or dry, then add just very little warm water and knead the dough for 3-4 minutes with your hands to make a soft and smooth dough.
• Divide the dough into small portions and shape into roundels using your palms till smooth.
• Then cover the dough balls with a kitchen cloth. Make sure the balls look smooth in appearance without having any cracks.

Modak with Mould

• Take a modak mould and grease it with a bit of ghee or oil. 
• Then close or lock the mould.
• Place the dough ball inside the mould and press it so that you can make a little space to fill the stuffing. Fill the stuffing inside the mould. 
• Cover the bottom by adding a small piece of dough. Slightly press and smoothen it to seal the modak.
• Now open or unlock the modak mould. Take out the modak gently from the mould. Similarly prepare all the modaks in this way.
• Keep them covered with a kitchen towel, so that the outer layer does not dry out. 

Modak without Mould

• If you want to make Modak without Mould, take a ball and flatten it with your fingers to a round disc with the help of a roller pin or make it like a bowl. Apply ghee or oil on to your palms. Fill the sweet stuffing into the centre.
• Gather the edges to close the modak from all sides. You can remove the extra portion of the dough from the top or you can also shape the top of the modak with your fingers.

Steaming Modak

• To steam the modak, lightly grease a steamer plate with ghee or oil. Place all the prepared Modak on the steamer plate with some gap between them. Cover with a kitchen napkin.
• Set a steamer pot on medium flame, add 2 to 2½  cups water and bring it to boil.
• Place the plate in the steamer and steam/cook the modak for 10-15  minutes on a medium low flame.
• After 15 minutes, switch off the flame, remove the lid, and drizzle a little ghee to elevate its flavour and also the modak should not feel sticky to touch. Let the Modak cool.
• Now garnish the Modak with saffron strands.
• Steamed Ukdiche Modak is ready to serve.