Add grated coconut in a thick bottom pan and heat on medium flame.

Let the coconut cook for about 3-4 minutes.

Then add grated jaggery and mix well. The jaggery will melt because of the heat, keep stirring to avoid it from burning.

Once all the jaggery melts and the coconut mixture thickens, add slivered almonds, cashews and raisins.

Also sprinkle the cardamom powder and mix well.

The mixture should be dry to touch. It takes about 10-12 minutes from start to finish. Turn down the heat and set aside.

When the water comes to a boil, add ghee and mix well.

Now add the rice flour, stirring vigorously to ensure no lumps are formed.

Cook for 3-4 minutes on medium flame, till the rice flour and water come together as a dough ball.

Turn down the flame and transfer the dough to a plate.

Cool for sometime, such that it can be handled using bare hands. Once cool, knead the dough well for 4-5 minutes.

Divide it into 12-13 equal size parts.

Before you start to make the modaks, prepare the steamer with 2 cups of water. I like to use a thick bottom pan with a sieve on top. Let the water come to a boil while you make the modaks.

To use a mold, line the mold with some ghee.

Place a dough ball in the mold and line the surface evenly with it.

Make a cavity in the middle, and fill it with the coconut filling. Seal the base with the leftover dough.

Repeat for all the modaks and set them aside. Just before placing them on the steamer, brush some water on top.

Arrange the modaks on a steamer, leaving some space for expansion. Steam for 14-15 minutes for modaks of medium thickness. Thick outer covering will take longer to cook.

Remove and add a drop of ghee on top. Enjoy!