Chop the jaggery and keep aside. Also grate the coconut and set aside. You will need 1 cup jaggery and 1 cup fresh grated coconut.

Heat ghee in a pan. Add ½ teaspoon poppy seeds. Keep flame to a low. Fry for some seconds till the poppy seeds start crackling.

Then add 1 cup grated fresh coconut (100 grams) and 1 cup chopped jaggery (200 grams).

Mix well and cook this coconut-jaggery mixture on a low flame.

The jaggery will melt first. Cook on a low flame and stir often. Stirring often cook this mixture till the moisture from the jaggery begins to dry – about 7 to 9 minutes. Switch off the flame.

The following is an optional step. You can add 1 tablespoon rice flour to this mixture and mix well.

In a pan add 1.5 cups water, ¼ teaspoon oil or ghee and ¼ teaspoon salt. Keep it on the stovetop. Let this mixture come to a boil.

Add 1 cup rice flour (150 grams). You can use homemade rice flour or packaged flour. Make sure the rice flour is fresh and within its shelf period.

Quickly stir and mix the rice flour with the water. Stir till all the rice flour is mixed with the water. Switch off the flame. Remove the pan from the burner and keep on the workplace. Cover the pan with a lid for 4 to 5 minutes.

The dough will be hot when you begin to knead. So apply some water on your palms and knead the dough. Knead the dough very well.

Knead to a smooth and soft dough without any lumps.

Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel. The balls should not have cracks.

Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape to a medium thickness.

Place a few teaspoons of the prepared stuffing in the center.

Press the edges as shown in the pic below. You can also press the edges first and then place the stuffing.

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.

Brush or grease a pan with some oil or ghee. The pan can also be lined with banana leaves or turmeric leaves. Place the shaped modak in the greased pan with some space around them.

Take 2 to 2.5 cups water in a pot, pressure cooker or an Instant Pot steel insert. Place a trivet or a rack. Heat the water till starts to boil on a high flame. I have stacked two pans for steaming 16 modak.

Cover the pan and steam modak for 10-15 minutes on medium-low flame. Set time for 12 minutes.  Some modak may crack, but it is okay.

The ukadiche modak are ready to be offered to Bhagwan Ganesha. Modak stay good for a couple of days in the refrigerator. While serving after refrigerating, steam them in a pan till warm or sprinkle some water on them and microwave till warm.