For the Filling
2 cup shredded fresh coconut
1 cup jaggery or sugar
1/2 cup a mixture of unsalted pistachos and unsalted cashews.
1/2 cup milk
1/2 pinch of cardamon powder
For the outer cover
1 cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt
To prepare the filling, mix the coconut, milk & jaggery or sugar together and cook on a medium flame. Stir continuously until they are mixed properly.
If you are using sugar the mixture will start to caramelize and bubble. Add the cashews and pistachos. Cook for another minute.
Lastly add the cardamom powder. Mix well. Let it cool. Set aside.
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil.
Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid and stir again and again, cover again.
Now remove the pan from the heat. Take off all the mixture on a flat plate. Knead it throughly while hot. Make a soft dough. Keep covered aside.
To make the modaks
It is best to make the modaks when the dough is slightly warm.
Grease your palms well. Take a ball of dough and flatten it to form a cup shape.
Place about 3/4th teaspoon coconut filling into this cup. Dip your thumb and index finger in the oil and make 5-6 small pinche side by side on the outside edges of the cup.
Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod.
Make the rest of the modaks. Place them on a pre greased plate. Steam for about 15 minutes. Serve with ghee.