Meanwhile prepare the filling for the modhagam/modak.

Dry roast the peanut, remove skin ahead of preparation and keep aside to cool completely.

In a pan add jaggery and water(Pic 1), when jaggery dissolved(Pic 2&3) , strain the impurities and keep aside.

Clean the pan and add ghee to it.

When melted add sesame seeds (Pic 4)and shredded coconut(Pic 5), roast them until nice aroma attains.

Now add filtered jaggery syrup(Pic 6) and wait for the syrup to get thick(Pic 7).

Now switch off the heat, add cardamom powder (Pic 8).

Meanwhile powder the peanut as shown in video at 1:57 minutes.

Once the syrup comes to warm temperature do add the peanut powder(Pic 9), don't add when it is too hot.

Mix the powder until syrup coats well and let it cool completely.

Make balls from the prepared peanut filling mixture(Pic 10).

Now prepare the outer layer.

Soak the raw rice for 15 minutes, rinse thrice and soak for 2 hours.

Once rice is soaked(Pic 2), remove excess water from it(Pic 3).

Using mixie/processor grind the soaked rice to smooth batter(Pic 4).

And make the batter to right dropping consistency (not so thick and not so watery) as shown in Pic 5/video at 2:45 mins .

Heat a pan, apply sesame oil all over the pan to ease the work (Pic 1).

Add the ground batter, salt and cardamom powder to it (Pic 2).

Mix them (Pic 3) and keep stirring in low to medium flame (Pic 4).

In less than 4 minutes it gets thick (Pic 5) and roll into dough.

When the dough is warm apply sesame oil to your hands and knead well.

The outer layer is ready (Pic 6).

Let it cool to room temperature before making modhagam/modak

Grease hands with sesame oil.

Pinch a portion of outer layer dough, make round and do thin (Pic 1) it as shown in the pic 2 video at 6:53 minutes.

Keep the round peanut filling inside(Pic 2), wrap / seal the outer layer properly (Pic 3).

Do repeat the process for remaining dough (Pic 4).

Alternatively you can use modak mold.

For that first press the outer layer dough over greased modak mold.

Then add the peanut filling and cover them with outer layer as needed.

Once done with shaping , arrange the prepared modak/modhagam on oil greased steamer plate.

Steam it for 3-5 minutes in boiling water.

Take it out after few minutes of steaming.