METHOD:
Spread the rice on cloth and let dry in shadow. Pound finely and sieve. Place a heavy bottomed dekchi on fire with 3 cups of water. When the water starts bubbling add the salt and 1 tablespoons of ghee. Wait for a minute. Sprinkle the rice flour and go on stirring continuously till the ffour is mixed well in the water. Reduce the fire to the minimum, stir and place a lid on the dekchi. After a few minutes remove the lid and stir the contents. Repeat this process till the rice flour is cooked and forms into a lump which leaves the sides of the dekchi.

Put this lump in a thali. When it is tolerably cold knead it into a smooth soft dough with greased hands.

Place a stainless steel tasla on fire with the remaining ghee in it. Putthe grated coconut and fry for just a little while. Add khoya. Pounded cardamoms, almond slivers, kishmis and sugar. The sugarwill meftfirst. Fry till the mixture thickens. If desired a little crushed saffron may also be added. Remove from fire.

Take out small lumps from the rice dough and shape them into balls by rolling them in between the palms. Make a hollow in the middle of each ball and place enough coconut mixture in it. Press the mixture gently and pull up the sides of the dough. Shape into a cone by gathering the pulled-up sides at the top. Thus prepare all the modaks.

Arrange these on a perforated plate, placed on top of the bottom container of the cooker, filled half with water. Put the lid arid pressure cook for 4 minutes. Put off the fire and cool under cold water.

Uncover, Gently lift each modak with a big spoon and place in a big, flat serving plate. Serve them hot.