INGREDIENTS:
Grated fresh coconut
Jaggery
 Khuskhus (poppy seeds)
cardamom powder
ghee
rice flour
milk
water
salt to taste 

RECIPE:
FOR THE FILLING: (SWEET) 
Heat a pan, add 1-2 tbspn ghee.  Add the poppy seeds. Put in the ground coconut immediately. Stir it continuously on a medium flame. Add jaggery and stir till it dissolves for about 10 minutes . Add cardamom powder for enhancing the flavours. 

FOR THE DOUGH:(UKAD) 
Add 1 cup water and 1 cup milk in a pot. Bring it to boil. 

GharaMasala tip: Here we add milk as it will make the modak glazing white and with silky texture.  

Once it starts to boil, add a tbspn ghee and a pinch of salt.  Add 2 cups of rice flour in the pot. Make sure you use the same cups for measuring water and the flour, it helps to maintain the consistency. Lower the flame and mix it up. Cover it and let it cook in the steam for 5-7 mins. Turn off the flame. Let the mixture rest for 10 mins. Transfer it to a bowl and knead it into a soft dough with a little bit of water and ghee. Make sure to knead it while its hot.  FOR MAKING THE MODAK: Spread around haldi leaves in a holed vessel. Grease it with ghee. This will prevent the modak from sticking to the pan. 

GharaMasala tip: Haldi leaves are optional as while cooking they induce a very delicious flavour.

A greased utensil can be used as an alternative to it. Roll the dough into small balls. Press and mold it into thin sheets. You can use a rolling pin to make it as thin as possible.  Mold the sheet into a bowl shape.  Pinch the sides to make petals. Make the petals as close as possible. Fill the mold with 2 tbspn of the filling.  Press it gently. Turn it in the same direction.   Place the modaks in the vessel to be steamed for about 15 minutes. Place it over a boiler.  Place the steamed modaks on in a dish.  Our delicious modaks are ready to be served!