Heat one and one-fourth cups of water with salt and ghee in a deep non-stick pan.
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
Cover the pan with a deep lid and pour some water in it
Cook on simmer for 3 minutes ,sprinkle some cold water on the rice flour and cover again; cook for another three minutes.
Repeat this process twice more.
Take the pan off the heat and keep it covered for two minutes.
Transfer the mixture to a large plate , grease the palms with oil and knead the dough till smooth, cover the dough with a damp cloth and keep for 15 minutes.
For the stuffing
Mix the coconut and gur in a pan and cook on low heat for 1-2 minutes till it becomes light golden brown.
Add the poppy seeds, cardamom and nutmeg powder and chopped dry friuts.
Divide the dough into twelve equal portions and make balls.
Grease your hands and spread each ball to form a cavity or a bowl.
Place a portion of the stuffing in the centre and gather the edges together to form a bundle.
Pinch with your fingers to seal the edges at the top.
Heat sufficient water in a steamer and place the modaks on a perforated plate in the steamer and steam for 10-12 minutes
Take them out and let them cool.
Garnish with saffron strands and serve.
My tip- Modaks can be stored in an airtight container in refrigerator for 2 days.