Heat ghee in a pan and add coconut and jaggery.

Cook stirring often - jaggery melts and the entire mixture turns gooey.

Continue to cook until the mixture turns thick and all the moisture evaporates.

Add cardamom powder and cool this.

Either use this as stuffing or make ladoos and then roll them in dried coconut for garnish.

Dry roast peanuts on a medium flame until golden & begin to smell good. Cool them and remove the skin.

Coarsely crush them in a mixer.

Then add jaggery & cardamom powder. Then blend just until mixed. Use this as filling or make ladoos

Cook chana dal in water until just cooked without making them mushy.

Drain the excess water and mash or blend the dal to get a smooth or slightly coarse texture.

If you want to make hayagreeva with this, then do not blend or mash it.

Add jaggery and cook until the mixture turns gooey and then turns thick.

When done the entire mixture turns to a mass. Add cardamom powder and mix.

Use this as a stuffing.

Or make hayagreeva by heating 2 to 3 tbsps of ghee and fry 10 cashews and 10 raisins.

Transfer the prepared chana dal sweet to the ghee and turn off.

Toast the sesame seeds on a low heat until they begin to smell aromatic. Do not over roast as they may turn bitter.

Cool them and add to a blender along with cardamom powder. Make a fine powder.

Then add jaggery and blend until all the ingredients blend well.

To make the ladoos blend until the mixture begins to release oil.

Use it as a stuffing to make modak or kozhukattai. Or make ladoos.

Chop and toast the nuts & dry fruits one after the other until warm.

Cool and add the nuts to a blender. Make a coarse powder.

Then add the dry fruits and blend until well mixed.

Use this as a stuffing to make modak, kudumulu or kozhukattai. You can also simply roll small portions of this to balls.

Heat water in a pan. Add 1 tsp ghee and a pinch of salt. Bring the water to a boil.

Next add the rice flour and turn off the stove. Mix well to make a crumbly dough. Cover and set aside until the temperature comes down.

When the mixture is warm begin to knead and make a smooth dough. You can dip your fingers in water and knead if it is crumbly. You can use up to 3 to 4 tbsps.

Divide the dough to 11 parts. Roll to smooth balls. Keep them covered.

Make a dent in the center of the ball with your thumb. Moisten your fingers and begin to spread the dough with your fingers to make a even thin puri. The edges may crack it is common, just dip your fingers in water and join the cracks.

Place the prepared stuffing mixture in the center and bring the edges together making little pleats like we make for a paratha. They may break just stick them back.

Join all the edges & seal. From the center pinch little dough slightly to give a modak shape. You can also pinch off a bit of the dough on the sides to give a nice look.

Alternately you can grease a modak mould and press down the rice flour dough first and make space in the center. Put the peanut mixture. Seal the bottom with more dough.

Keep the modaks covered with a moist cloth.

Bring 2 cups water to a rolling boil in a cooker or steamer.

Place all the modaks in a greased steamer bowl or plate. You can also line the plate with a moist cloth and place the modaks on it.

Steam just for 8 to 10 mins on a high flame.

Cool them and offer to the Lord Ganesha for ganesh chaturthi pooja.