• In a vessel add 1 tbsp ghee ( do not heat the ghee too much)
• Now add the grated coconut and jaggery to this.
• Cook on the low flame while stirring continuosly until the jaggery melts into it completely.
• Once the jaggery is cooked switch off the gas.
• Now add cardamom powder and grated nutmeg. Mix everything well. Now let it cool down.

Method for Dough:

• In a vessel add 1 cup of water.
• After adding water add 1 tbsp ghee and a pinch of salt . Stir nicely.
• Now bring the water to boil and as soon as water comes to a boil, immedieately turn of the flame.
• Now add rice flour to it. Mix them well.
• Once the flour mixed with water nicely then cover it with a lid and let it rest for 5 minutes.
• Once you have rested the dough for 5 minutes, your dough will still be hot.
• Transfer it to a big plate.
• You will see that it might still be hot, but it has to be kneaded while it is hot.
• Use your hand and knead the dough nicely.
• Knead the dough for about 8-10 minutes. (if you find the dough is too hot in the beginning , you can use the back side of bowl and flatten out so that the dough gets a little more malleable and gets some binding and your dough should starts coming togeather.
• When you will see the dough started leaving the surface of the plate add 1 tbsp of ghee to it and knead the dough once again for few more minutes.
• Once your dough is ready apply some ghee on it lightly and cover it with a damp cloth intil you shape the modak else your dough will become dry.
• Keep in mind that once your dough is ready then prepare the modak immedietely. (if you leave the dough out for long then the modaks won't shape well.

Shaping Modak:

• First of all apply some ghee on your palm so that the dough doesn't stick to your hands.
• Now take some dough and shape it into a round ball.
• Then flatten it with your palms.
• Keep rotating and pressing and make a disc or chapati out of this. (you can even roll it out using a rolling pin as well to make a disc.
• Do not make the disc to thick or too thin.
• Now place the index finger on top and thump and middle finger below and pinch it and shape it.
• Continue making this shape throughout the whole circle.
• Once you have prepared the whole circle.
• Put little coconut stuffing after making a small round ball of it.
• Now using your thumb, press the mixture slowly.
• Now make a c with your hands and bring all the edges togeather in the centre.
• Make sure not to press the pleats.Bring all the edges togeather to a single peak.
• So the modak is ready to steam.
• Just like this shape ll the modak and then place them in a plate and cover with a damp cloth.

How to steam:

• Preheat a steamer nicely.
• Place a muslin cloth in this. (you can use turmeric leaf or banana leaf)
• Now one by one place modaks on it. (make sure that the modaks should not touch each other.
• Now sprinkle some ater on this and rhen cover the steamer.
• Now you have to cook these modaks on lowest flame for 12 minutes.
• Remove the lid of the steamer our modaks are perfectly cooked.
• Now take out the modak otherwise they will stick on the cloth itself.
• So the Ukadiche Modal are ready to serve.