Mix rice flour with boiling water, add a pinch of salt and a teaspoon of ghee. Knead it into a smooth, soft dough, then cover it with a damp cloth to keep it moist.
In a pan, cook grated coconut with jaggery until it melts and blends. Add cardamom powder and a few saffron strands for flavour. Cook until the mixture thickens, then set it aside to cool.
Press a tiny ball of dough into a round, thin disc shape. Add a spoonful of filling in the centre. Fold the edges, then pinch and twist the top to form the traditional modak shape.
Modaks should be steamed for ten to fifteen minutes after being placed in a steamer that has been oiled. Serve them warm as a divine offering to Lord Ganesha.