Grate coconut and chop jaggery. keep them aside.

Heat a thick bottom kadai, add a spoon of ghee.

Add freshly grated coconut and saute it.

Saute it in low flame only for a minute.

Add jaggery and combine well.

Cook on a low flame till the jaggery melts.

Cook for 5 to 10 minutes.

Once the moisture goes off, and the coconut jaggery mixture retains the shape.

Add cardamom powder and khuskhus.

Boil water in a thick kadai.

Add a pinch of salt and ghee.

When water starts boiling add rice flour and mix it well.

Let the rice flour cook for 2 to 5 minutes.

Cover and cook.

Keep it aside to cool enough to handle.

Knead with greased hands.

While kneading add 1 spoonful of ghee and wet yout hands.

Knead it well to make smooth dough like that of chapati dough.

Allow this to rest for another 5 minutes.

Grease the modak mould with ghee.

Close the mould and stuff it with the outer shell, rice flour dough.

While stuffing keep some space in the middle.

Make a hole in the center of the dough shape.

Stuff it with coconut jaggery mixture.

Seal it from the bottom with some more rice flour dough.

De mould and take out the modak.

Repeat the same with the rest of the stuffing.

Keep all of them in a plate or bowl.

Heat water in a pressure cooker and place the prepared modaks bowl in it.

Steam cook for 10 to 15 minutes.

Offer Ukadiche modak or modak or jilledu kayalu to Lord Ganesha and serve anytime