In a Kadai or Pan add Ghee, Coconut, Almonds And Cashews.

Roast over low heat stirring occasionally till aromatic and slightly change in colour, it will take about 2-3 minutes.

Now drop in Jaggery, Salt,Nutmeg powder and Cardamom powder.

Cook over low stirring regularly till Jaggery melts and everything gets mixed properly, comes together.

Switch off and make small portions or Laddu of the filling when still warm.

For the dough In a vessel add Water, Milk, Salt and Ghee all together. Let this mixture come to a boil.

Now put heat to low and add the Rice flour. Mix and immediately put off the stove .

Cover and let it rest for about 10 minutes

Now when still warm knead a soft dough by pressing and punching it for  8-10 minutes. Sprinkle little water if it feels dry.

Again keep the dough covered for 10 minutes. Divide dough into small lemon size portions/balls. Keep them covered for a while till we set up our steamer and grease a perforated tray.

Spread the small dough ball into a small roti with a thin edge, keeping the made roti over one palm place the filling ball over it, taking the edges to make pleats and then close it pulling slightly upwards while rotating it beneath with another hand to make a small slender pointer.A perfect Modak is ready to be steamed.

Keep the Modak over the perforated tray and place the tray over the boiling Water.

Steam for 10-12 minutes till the cover turns glossy.

Drop some Ghee soaked Saffron over the made Modak.

Enjoy them warm after offering to Lord Ganesha.