Heat a pan and lightly roast the sesame seeds until they are aromatic. Do not over-roast or burn them, as they will taste bitter.

Set aside 2 teaspoons of whole roasted sesame seeds for texture.

Grind the remaining roasted sesame seeds into a coarse powder using a mixer.

In a mixing bowl, combine the ground sesame powder, grated dry coconut, and the reserved whole sesame seeds.

Add the roasted poppy seeds, grated dry fruits, and the cardamom-nutmeg powder.

Add the grated jaggery and mix everything thoroughly. You can add 1 tsp of ghee to help bind the mixture together. The filling is ready!

In a large bowl, take the wheat flour and add a pinch of salt.

Gradually add water and knead it into a stiff dough, similar to chapati dough but slightly firmer.

Apply a little ghee over the dough, knead once more, and cover it. Let it rest for 10 minutes.

Take a portion of the dough and roll it out into a large, medium-thin chapati.

Use a small bowl or a cookie cutter to cut out small circles from the rolled dough.

Place a spoonful of the sesame filling in the center of a circle.

Pinch the edges of the circle to make pleats, bring them all together at the top, and seal it to form a classic modak shape. Repeat for all modaks (this recipe makes about 15-16).

Grease a steamer plate or a colander with ghee.

Place the shaped modaks on the plate, leaving some space between them.

Steam in a cooker or steamer for 12 to 15 minutes on medium heat.

Once done, remove them and garnish with saffron strands and a drop of ghee. Your Tilache Modak are ready to be offered to Lord Ganesha!