Take the peanuts in a pan and roast them in medium flame with constant stirring. When you can see brown spots on them shedding the skin off, switch off the flame. Let it cool and peel off the skin and keep it ready.

Peel off the cardamom and powder it using mortar and pestle.

In a mixer, add roasted, skin peeled peanuts and powder it coarsely. If you are using store bought roasted peanuts, then skip the above roasting step.

Next, take jaggery and 3 tsp of water together in a pan and cook it in medium flame. When jaggery dissolves completely in water, add grated coconut and stir for few minutes.

When the coconut gets cooked for a minute, add in powdered peanuts and stir. Switch off and let it cool.

Next heat rice powder in a wide pan till warm. Transfer it in to a wide bowl, add around 3/4 cup of hot water. Combine and knead a soft dough. Ensure there is no crack in the dough.

Divide the dough and peanuts stuffing in to 15 equal balls and keep them ready.

Take a dough ball, pressing it through your fingers widen it to 2" diameter disc. Keep peanuts stuffing in the middle and bring the ends together to seal it. Keep this in a modak mould and press it.

When the modak mould it pressed like this, it will leave impression over the dough giving nice texture. Remove carefully and arrange in a steamer plate. Repeat the process with rest of the dough.

Steam cook the modak for about 10 to 15 minutes and offer to God as naivedyam.

Delicious peanuts stuffed modak.

You can use store bought roasted peanuts, in that case skip roasting and peeling step.

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

Overcooking the peanut stuffing may turn it hard, so switch off once the mixture comes together.

If you don't have the mould, you can shape it using hand too.

The dough consistency should be soft with no cracks. Keep it covered while shaping the modak to avoid drying.