In a pan, add water, salt, ghee, and powdered sugar and bring to a boil.

Add the rice flour and mix well to form a lump-free dough.

Turn off the heat and cover the pan with a lid. Let it rest for 2 to 3 minutes.

Transfer the dough to a plate and knead it well with the back of a spoon.

When the dough is warm enough to handle, knead it with your hands until it becomes smooth and pliable.

Take a small portion of the dough and roll it into a ball.

Place the ball on a plastic sheet and press it with a flat-bottomed bowl or your hands to form a small, thin disc.

Pinch the edges of the disc to form a fluted design.

Place a spoonful of modak filling in the centre of the disc.

Bring the edges together and seal them at the top to form a modak shape.

Repeat the process with the remaining dough and filling.

Place the modaks in a steamer lined with a muslin cloth.

Garnish with saffron strands.

Steam for 10-12 minutes on medium heat.

Remove carefully and best enjoyed warm, as the outer shell remains soft and the filling aromatic.