Modak

For filling: heat ghee in a pan, sauté grated coconut and jaggery together until dry and sticky, then mix in cardamom powder; set aside.

Bring water, salt, and 1 tsp ghee to a boil, stir in rice flour, cover, turn off heat, and let rest for 5 minutes.

Knead the warm rice dough into a smooth, pliable texture.

Flatten small dough portions into thin rounds, flute edges upwards to form a cup, place coconut filling in center, and gather edges at top to seal into a dome shape.

Steam modaks in a steamer for 12-15 minutes and serve warm drizzled with pure ghee.