1 1/2 cups dry coconut powdered 
1 cup light jaggery grated or molasses 
2 cups plain flour 
1/2 tsp. crushed cardamom seeds 
15-20 saffron strands, rubbed in 1 tsp. hot milk 

Mix coconut and jaggery in a nonstick pan. 

Heat, and cook stirring continuously to avoid burning. 

When mixture becomes a soft lump, add cardamom and saffron. 

Mix, take off fire, keep aside to cool a little. 

Make a thick batter of plain flour and warm water. 

Transfer to a large heavy deep container, cook mixture, 
stirring
continously. 

When lump resemble a soft dough, take off fire, cool to 
handle. 

Make a thick patty of a portion of flour dough, place a small
lump of coconut mixture in centre. 

Fold and mould dough to cover filling, and shape round or like 
a
modak. 

After filling all modaks, steam in an idli cooker or double
boiler with perforated upper section. 

Steam for 15 minutes, and serve hot or warm or cold, as 
desired. 

App. 20-25 pieces