For the fillling:
Heat a pan, add the grated coconut and jaggery.
Stir for about five minutes. Add the nutmeg and saffron, mix well.
Cook for another five minutes and keep aside.
For the modak:
In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
Cover the dish and cook till its half done.
Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
Put a spoonful of the filling onto the dough and seal it.
Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.
Key Ingredients: coconut, jaggery, nutmeg, saffron, clarified butter, rice flour