Add 1 teaspoon ghee to a hot pan.

Saute together jaggery and coconut until both blend well and the mixture turns thick. Do not overcook. There should be no excess moisture in the pan. (check video to know consistency)

Add cardamom powder and nutmeg. Turn off the stove and cool this completely.

Bring 1 cup water to a rolling boil along with salt and ghee.

Regulate the flame to low, then add the flour and give a good mix. Ignore the dough looking dry and crumbly at this stage.

Turn off the stove and cover the pot. Set aside and let the dough steam in the residual heat. Rest until the temperature comes down a bit.

While the mixture is still slightly hot, knead it to a soft non-sticky yet smooth crack-free dough. The mixture will look dry so sprinkle little hot or warm water and knead. I sprinkle about 2 to 3 tablespoons at this stage. (check video or step-by-step photos)

Divide the dough to make 11 equal sized balls. Keep the balls covered with a damp cloth until you finish making all of the modak.

Ensure the coconut filling has cooled down completely before you begin to make the modak. Take each ball to your palm and smoothen them to a crack-free and soft ball.

Grease the mould lightly with ghee. Close the mould and keep a dough ball inside. Press with your finger to spread the dough towards the sides of the mould.

Then stuff the sweet coconut and seal the modak carefully. (Check video or step-by-step pictures). Open the mould and transfer the modak to a greased steam basket.

Take a ball and make a dent in the center. Dip your fingers in water.

In a circular motion begin to spread the dough to make a thin disc using thumb and forefingers on both the hands.

Pinch off little dough on the outer side of the disc to make pleats at a distance of ½ to ¾ inch. (refer pics above).

If the edges break, keep dipping your fingers in water and moisten the dough.

Place 1 to 1½ tbsp coconut mixture in the center.

Bring together all the pleats and join them carefully. If needed moisten the fingers and join them.

Next place all the modak in a greased steam basket. You can skip greasing and just spread a moist cloth in the steam basket. You can also sprinkle some saffron if you like.

Place a rack/trivet in a steamer or pot or pressure cooker. Pour 1½ cups water & bring to a rolling boil on a medium high heat.

Place the steam basket inside the pot or cooker and cover with the lid. If steaming in a regular pot, your lid should have a vent for the steam to escape. If using a pressure cooker, remove the weight/whistle. Steam the modaks on a medium high heat for 10 minutes.

The steaming timer starts from the time you cover the pot/ cooker. After 10 to 12 mins, turn off the stove and let the modaks rest in the cooker for 5 mins.

Remove the steam basket and place on a cooling rack.

Pour few drops of ghee over the modaks. Offer them to Lord Ganesha and serve as prashad.

If using a instant pot, Press saute button and pour 1½ cups water in the steel insert. Place a long legged trivet. When the water turns hot, place the modak basket inside and press cancel. Cover the Instant pot.

Position the steam release valve to venting. Press Steam button. Since the timer won't work for this option, use an external timer.

After 10 minutes, press cancel. Wait for another 5 to 10 mins, remove the basket and pour a few drops of ghee.