Take jaggrey in pan, add water approximately equal to 1/4 cup. Crush it well so that jaggery dissolves.

Next heat pan in medium flame. When jaggery dissolves completely strain it to remove the impurities.

Heat up the strained jaggery syrup till it nicely bubbles up.

Next include grated coconut to the syrup. Mix well. Add cardamom powder also.

Continue cooking the coconut till it comes together and becomes thick. Stuffing is ready for modak now.

Dry roast rava in a pan for about 3 minutes. Transfer it to a plate. Next in the same pan 1 cup add water and salt.

Bring water to rolling boil, then carefully include roasted rava. And mix well such that no lumps are formed.

Within few minutes rava cooks well and comes together as dough. Switch off flame. Next add ghee, when it is still warm knead well.

Grease some oil to your palms. Make lemon sized rava balls and using your fingers press it such that it widens as 1.5" diameter disc. Add a teaspoon of coconut-jaggery stuffing at the middle.

Bring the edge over the stuffing and seal it. Keep this in modak mould and press so that it's even and attractive.

Modak mould helps to get attractive texture leaving impression on the surface. Remove carefully and arrange in a steamer plate. Repeat the process with rest o the dough and steam cook in idli steamer for 10 minutes. Offer it to Lord Ganesha as naivedyam.

Rava needs double quantity of water to get cooked. I have used rava and water in the ratio of 1:2.

Do not switch off when dough is still loose. It should be thick as you need to widen with your fingers.

Do not add too much water to jaggery as it can make the stuffing watery.

When you don't have mould, you can directly steam cook the hand made modaks.