Ukadiche Modak (Steamed Coconut Jaggery Dumplings)

Instructions

1. Make the filling: melt the 10 g ghee in a heavy pan over medium-low heat and toast the poppy seeds for 30 seconds. Add the fresh grated coconut and jaggery and cook, stirring, until the jaggery melts and the mixture thickens into a moist, sticky filling that is no longer runny, 8 to 10 minutes.
2. Stir in the ground cardamom and ground nutmeg, spread the filling on a plate and let it cool, about 20 minutes.
3. Make the dough: bring the water, 5 g of the dough ghee and the salt to a boil in a heavy saucepan. Lower the heat, add the fine rice flour all at once and stir quickly until no dry flour remains. Cover and cook on the lowest heat for 5 minutes, then turn off the heat and leave it covered for 5 minutes.
4. Turn the hot dough onto a plate. When you can handle it, wet your palms and knead in the remaining 10 g ghee for 3 to 4 minutes, until very smooth and free of cracks. Keep it covered with a damp cloth.
5. Divide the dough into 16 balls (about 30 g each). With greased fingers, press one ball into a cup about 3 inches (7.5 cm) wide, thinner at the edge than at the base. Pinch the rim into 9 to 11 small pleats.
6. Put about 1 tbsp of filling in the cup, gather the pleats together at the top and pinch them into a point to seal. Shape the rest the same way, keeping finished modak covered.
7. Bring water to a boil in a steamer. Line the steamer basket with greased banana leaf or parchment, set the modak on it with space between them, and dip your fingers in water to dab each one lightly.
8. Cover and steam over medium heat until the shells look glossy and slightly translucent and no longer feel sticky, 12 minutes. Steam in batches if needed.
9. Let the modak rest for 5 minutes, then serve warm, with a spoonful of ghee on the side if you like.