Besan (Gram Flour) and Coconut Modak

Heat ghee in a pan on medium heat.

Add grated coconut and sauté for a few minutes until it starts to release its aroma.

Add jaggery (or brown sugar) and cook until it melts and blends with the coconut. Stir continuously to avoid burning.

Add cardamom powder and nuts if using. Cook for another minute and then remove from heat. Let the mixture cool.

Heat ghee in a pan and add besan. Roast it on low heat, stirring continuously, until it becomes fragrant and turns golden brown.

Gradually add water to form a smooth dough. The dough should be soft but not sticky. Adjust the amount of water as needed.

Allow the dough to cool slightly.

Take a small portion of the besan dough and flatten it into a small disc in your palm.

Place a spoonful of the coconut filling in the center of the disc.

Carefully fold the edges of the disc around the filling and shape it into a modak (a pointed, teardrop shape). You can also use a modak mold if available.

Arrange the modaks in a steaming basket lined with parchment paper or a banana leaf.

Steam for about 10-12 minutes until they are cooked through and slightly firm.

Let the modaks cool before serving. They can be enjoyed warm or at room temperature.