Method:
Boil 3 cups of water. Add salt, oil and slowly stir in the rice flour so that no lumps are left. stir continously till the dough turns thick. Remove the dough from the fire and keep aside.

Heat gur in 3 cups of water to make a thick syrup. Test its consistency by putting a drop in cold water , it should remain firm. When this consistency is done, add the coconut gratings and cook on a low flame.

Keep stirring till the mixture is thick. Add cardamom powder and cook till the mixture is almost dry and Cool it

Divide the rice dough in small equal portions. Take one portion in the centre of an oiled palm and flatten with the thumb of the other hand to form a round . Place a small portion of the gur and coconut mixture in the centre of the layer,lift the edges of the layer by making small pleats. cover the mixture from all sides. Close the top of this modak by pressing the ends of the pleats carefully together. Make all the raw modaks in this manner.Put a little water in a pressure cooker.Place the raw modaks carefully on a piece of muslin cloth over the plate with has holes , above the water level without breaking them. And steam-cook in groups without putting weight on the lid of the cooker. Serve hot with a spoon of melted butter or ghee poured on each modak.