Spiced Coconut and Mango Modak with a Chocolate Twist

In a pan, boil the water with salt and ghee.

Add saffron strands for a vibrant color (optional).

Gradually add the rice flour, stirring continuously to avoid lumps.

Cook until the mixture forms a smooth dough. Cover and let it cool slightly.

Heat the grated coconut and jaggery in a pan over medium heat. Stir until the jaggery melts and mixes well with the coconut.

Add mango puree and cook until the mixture thickens slightly.

Stir in cardamom powder, nutmeg, chopped nuts, and the dark chocolate chunks. Cook for another 2-3 minutes until the chocolate starts to melt.

Remove from heat and let the filling cool completely.

Grease your hands with a little ghee. Take a small portion of the dough and shape it into a ball.

Flatten the dough ball into a small disc using your fingers.

Place a spoonful of the filling in the center of the disc.

Carefully fold and pinch the edges together to form a modak shape. You can also use a modak mold for this step.

Repeat the process with the remaining dough and filling.

Place the modaks in a steamer lined with a muslin cloth or banana leaf.

Steam them for 10-12 minutes or until the modaks are firm and cooked.

Once the modaks are steamed, let them cool slightly.

Drizzle with melted dark chocolate for a modern twist.

Garnish with edible gold leaf or dried rose petals for an elegant presentation.