Add ghee to the warm pan. As the ghee melts add jaggery. Let the jaggery melt as the pan heats up. Stir well. Turn off the heat.

Add rest of the ingredients. Mix well. Set aside for the puran to cool down completely.

In a medium sized pot, bring water to a boil. Turn off the heat and stir in ghee and salt.

Stir in rice flour and mix well. Set aside for 10-15 minutes for it to cool down, enough to handle.

Once cooler to handle, knead the mixture into a smooth dough. Wrap in damp towel. Set aside.

How to Shape a Modak:

Take lemon sized piece of dough. Grease your palms and the rolling pin. Roll the dough into a ball and then using a rolling pin flatten into a disc. Place approx. 1 1/2 tablespoon of filling in the center. Lift the edges, making pleats and then pinch the edges together at a place giving it a tear drop shape. If the dough breaks in the process, smoothen it with wet fingers. Repeat the process for the rest of the filling.

In the meantime, bring 3-4 cups of water to a boil in a medium sized pot. Grease the base of a steamer and place the teamer on top of the pot.

Line the steamer with modak. Cover with a lid and let it cook on medium low heat for 11-12 minutes or until the outer covering of the modak is shiny. That means its cooked through.

Turn off the heat. Take the modak out and let it cool for 15-20 minutes before serving or offering to the gods.