Heat ghee in a kadai on medium-low heat.

The jaggery will melt, cook, stirring continuously until most of the moisture evaporates from the mixture. The mixture should be thick and slightly moist.

Switch off the heat and add 1/2 teaspoon cardamom powder and mix well.

Transfer the mixture to a plate or bowl and set aside to cool down completely.

Add water, ghee, and salt to a heavy-bottomed pan on medium-high heat. Bring to a rolling boil.

Add rice flour and stir continuously until all the rice flour has absorbed all the water.

Switch off the heat, cover the pan with a lid and set it aside for 5 minutes.

Once the dough comes together, add 1 teaspoon of ghee and continue kneading until the dough is soft, smooth, and pliable, about 5 to 6 minutes.

Pinch a portion of the dough and try to form a ball, if it is smooth and crack-free, the dough is the right consistency.

Pinch a portion of the dough and roll between your palm until smooth. Divide the dough into 11 to 12 portions. Cover the dough balls with a clean damp cloth.

Grease a plate with some ghee and set aside.

Open the mould, grease the insides with little ghee, and close it.

Take a portion of the dough, make a slightly oblong shape by rolling between your palms.

Place it inside the mould. Grease your index finger with ghee if required, spread and press the dough against the sides of the mould to shape the modak leaving a dent in the middle for the stuffing.

The excess dough will come out of the mould which will be used to seal later. If you use less dough, then simply pinch more dough to seal the bottom.

Spoon in about 1 to 2 teaspoons of the filling. Seal the ends with the excess rice dough.

Open the mould and unmould the modak gently.

Place it on the greased plate and cover loosely with a damp cloth.

Grease the mould each time before making the next modak.

Grease your palms with some ghee. Take a ball of dough, roll it between your palms to make it smooth and press it between your palms to flatten it slightly.

Using both your thumb and index fingers, press and flatten the outer edges leaving the center intact as you see in the pics below.

Press the center with your thumb to make an impression, and keep pressing the dough while rotating it simultaneously to shape it in the form of a shallow bowl.

Pinch and press the edges of the dough to make the pleats (5 pleats are good for a beginner) with the help of your thumb and index finger. Spoon in about 2 teaspoons of the filling.

Bring the pleats gently to the center and press the top to encompass the filling. Secure the tip of the modak by pressing it so that it is sealed well. Remove any extra dough.

Add about 2 teaspoons of the stuffing. Pinch and press the edges of the dough to make the pleats.

Repeat the same process to make modaks with the remaining dough and filling.

Add about 1.5 to 2 cups to a steamer pot. Bring to boil over medium heat.

Line a steamer plate or basket with turmeric or banana leaves. If you don't have access to either, then grease the steamer plate with some oil or ghee to prevent the modaks from sticking to it.

Dip the base of each modak in water and place it on the leaf.

Repeat the same with other modaks. Leave some space between each modak as they expand slightly on steaming.

Drizzle some saffron-soaked water along with a saffron strand on each modak.

Once the water starts boiling, place the steamer plater inside the steamer pot carefully.

Cover the steamer pot and steam for 10 to 12 minutes. (Cooking time will depend on the size of the modak)

If they are sticky, they are not done. Cover and cook for few more minutes.

Leave the modaks undisturbed for 5 minutes. Transfer to a serving platter.

Add 2 cups of water to the steel insert. Press 'SAUTE' button, set it on 'HIGH', and bring the water to a boil.

Place a trivet and the steamer with all the modaks over the trivet.

Press 'STEAM' mode and set the timer to 10 minutes by pressing the +/- button. Set to 'LOW PRESSURE' by pressing the 'PRESSURE LEVEL BUTTON'.