1 cup rice flour
	1 cup water
	1 teaspoon oil
	oil for greasing
	a pinch of salt

For the filling
	1 cup grated jaggery (gur)
	1 cup greated fresh coconut
	½ teaspoon cardamom (elaichi) powder
	1½ tablespoons ghee

For the filling, in a non-stick pan, add grated coconut and
jaggery and cook over a slow flame till the jaggery melts and 
the
mixture comes together. Add the cardamom powder and mix well.
2. 	

In another non-stick pan boil the water. Add 1 teaspoon oil 
and a
little salt in the boiling water and stir. Reduce the flame, 
add
the rice flour while stirring continuously.
3. 	

Whisk well so that no lumps remain. Cover with a lid and keep
aside for about 5 minutes.
4. 	

Grease your palms with a little oil and knead the dough while 
it
is still warm; if the dough cools it will get lumpy, if it is 
not
kneaded. You could even use a hand blender to knead the dough.
5. 	

Make even size small balls of the dough (2 inch in diameter)
using oil. Then roll each of them into a round shape, 3½" in
diameter.
6. 	

Make 8 to 10 folds in rolled dough with 1 cm. distance in
between. To make a fold pinch the outer line of rolled dough a
little bit ahead making 1-2 mm thick fold.
7. 	

Add a spoonful of the filling into the dough.
8. 	

Bring all the ends together and press to seal. Prepare a 
steamer
by adding water, a teaspoon of oil and heat it till the water
comes to a boil. While the water is simmering, place the 
modaks
on a greased steamer plate and steam for 6 to7 minutes.
9. 	

Once the modaks are cooked they will turn translucent. Serve 
hot
drizzled with pure ghee.