Once the ghee is hot add poppy seeds, cardamom powder and nutmeg powder.
Saute for a minute.
Now add grated fresh coconut and powdered jaggery
Saute well. Lower the heat to minimum. Cook the mixture until the jaggery melts.
Stir in intervals and cook till the moisture of jaggery leaves.
Switch off flame.
Keep mixture aside.
If there is still moisture add some rice flour which will absorb moisture.
Outer covering of modak
Place a pan over medium heat. Now add water, oil and salt.
Let mixture come to boil.
Now reduce the flame and add rice flour slowly.
Stir continously and mix with water.
Stir until all the rice flour is mixed with water.
Switch off flame. Remove from the stove and cover with lid for 4 to 5 minutes.
Now remove this mixture into a bowl and knead.
The dough will be hot, so apply water to palms and knead.
Make small balls of dough and roll till smooth.
Now in a pan add water and keep for steaming
take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
place the modak filling in the center.
press the edges as shown in the pic below. you can also press the edges first and then add
bring together all the edges and join them. remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
make all the modaks this way. keep them in a steamer pan.
cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks.