Heat the Ghee: In a non-stick pan, heat 1 teaspoon of ghee.

Add Coconut and Jaggery: Once the ghee is warm, add the grated coconut and jaggery to the pan.

Mix Well: Stir continuously to ensure even mixing. The jaggery will start melting and will mix with the coconut.

Add Cardamom and Optional Ingredients: Once the mixture is well combined, add cardamom powder. If you're using poppy seeds and chopped nuts, add them now.

Cook Until Thickened: Continue to cook the mixture until it thickens and leaves the sides of the pan.

Cool the Mixture: Once done, remove from heat and allow it to cool.

Boil Water: In a pot, bring 1.5 to 2 cups of water to a boil. Add a pinch of salt and 1-2 tsp of ghee to it.

Add Rice Flour: Once the water is boiling, lower the heat and add the rice flour gradually, stirring continuously to avoid any lumps.

Mix and Cook: Continue mixing until the dough comes together. It should be soft and pliable, but not sticky. If it feels dry, you can sprinkle some more water.

Let it Rest: Once done, remove from heat, cover with a damp cloth, and let the dough rest for 10-15 minutes.

Prepare the Steamer: First, get your steamer ready. If you don't have a dedicated modak steamer, you can use any regular steamer or even a colander placed over a pot of boiling water. Ensure that the water in the steamer is boiling before you place the modak in it.

Shape the Modak: Take a small amount of dough and shape it into a ball. Flatten it with your fingers to make a small disc. Now, place a spoonful of the prepared filling in the center. Pleat the edges of the disc and bring them together, sealing the filling inside. You can use a modak mould if you have one.

Steam the Modak: Place the shaped modak on a greased steamer plate. Ensure they don't touch each other to avoid sticking. Cover and steam for 10-15 minutes on medium heat.

Check the Readiness: The modaks are done when they appear glossy and translucent.