Ukadiche Modak with Coconut and Jaggery

Instructions:

1. Heat 1 tsp ghee in a pan over medium heat.
2. Add 200g grated coconut and 5g poppy seeds, sautéing for 2 minutes until the aroma is released.
3. Stir in 100g powdered jaggery and cook on low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan.
4. Stir in 1g cardamom powder, adding 1 tbsp water only if needed for moisture, then remove from heat.
5. In a pan, boil 350ml water with 3g salt, 1 tsp ghee, and a pinch of sugar.
6. Lower the heat and slowly whisk in 125g rice flour, stirring vigorously to ensure no lumps form.
7. Cover the pan with a lid and let the dough steam on very low heat for 3–5 minutes.
8. Transfer the hot dough to a mixing bowl and, while still warm, knead it into a smooth, supple ball.
9. Grease palms with a drop of ghee, take a lemon-sized portion of dough, and flatten it into a disc.
10. Use thumbs to press the edges into a thin bowl shape, place a spoonful of filling in the center, and pinch the edges to create pleats, bringing them together at the top to form a pointed peak.
11. Line a steamer with a muslin cloth and arrange the modaks, leaving a small gap between each.
12. Steam on medium-high heat for 10–12 minutes until the covering transforms from opaque white to a soft, glossy, and translucent finish.