Combine the grated coconut and jaggery in a saucepan and cook on low heat, stirring continuously, until the jaggery melts fully and the mixture turns slightly glossy and thickened.

Stir in the cardamom powder, poppy seeds, and chopped cashews, mix well, then remove from heat and let the filling cool completely.

Spread the filling on a plate and let it cool to room temperature so it firms up slightly and is easy to portion for stuffing.

Bring the water to a rolling boil in a saucepan with the ghee and a pinch of salt.

Lower the heat, add the rice flour all at once, stir briskly until fully combined, then cover and let it cook undisturbed until the flour is completely steamed through.

Turn the hot dough onto a plate, grease your palms with ghee, and knead it while still warm into a smooth, soft, crack-free dough.

Divide the dough into 12 equal portions, flatten each into a small disc, and press it into a modak mould or shape by hand into a fluted cup.

Spoon the cooled coconut-jaggery filling into each shell, then gently gather and pinch the edges together at the top to seal and form the classic pointed shape.

Arrange the shaped modaks on a greased steamer plate and steam over boiling water until the shells turn glossy and translucent.

Let the steamed modaks rest for a couple of minutes before removing them from the steamer plate, as they are very delicate while piping hot.