Heat ghee in a pan on low heat.

Add poppy seeds and roast for a few seconds.

Add chopped cashew nuts and sauté until lightly golden.

Add grated coconut and stir for 2 to 3 minutes.

Add jaggery and mix well until it melts completely.

Cook the mixture until it thickens slightly.

Add cardamom powder and turn off the heat.

Let the stuffing cool completely.

In a saucepan, combine milk and water.

Add ghee and bring the mixture to a boil.

Reduce heat and add rice flour all at once while stirring.

Mix well and cover the pan with a lid.

Let it steam for 2 to 3 minutes on low heat.

Transfer the mixture to a plate and knead into a smooth soft dough while it is still warm.

Use a little water or ghee while kneading if the dough feels dry or cracks.

Divide the dough into small balls.

Flatten each ball into a small disc using fingers or by pressing gently.

Place a spoonful of the cooled stuffing in the center.

Gently pleat the edges and bring them together to form a pointed top.

Seal properly so the stuffing does not come out while steaming.

Place the modaks in a steamer lined with banana leaf or greased plate.

Cover with a lid and steam for 10 to 15 minutes on medium heat.

The outer cover will turn slightly translucent and shiny when done.