Add grated coconut and jaggery in a large bowl, and mix it well. Allow the mixture to sit for about 5-10 minutes. This will help release the moisture from jaggery.
To make the rice dough (ukad), heat water in a kadai or a large vessel, add salt and 1 tsp ghee, and bring to a boil.
Turn off heat and add about half a cup rice flour, start stirring to mix and go on adding half cup rice flour as you continue to stir.
Stir properly to ensure no lumps are formed in the mixture.
Cover the kadai and allow the ukad to get cooked in trapped steam. (I avoid using non-stick cookware unless absolutely necessary. I didn't need to use a non-stick kadai here.)
Now to make the stuffing, heat another kadai and add 1-1.5 tbsp ghee. Add the coconut and jaggery mixture, and mix properly.
Add elaichi powder, keep stirring till moisture evaporates from the mixture, and then turn off heat. (Ensure that you don't overcook the mixture as burnt jaggery will spoil the taste.)
Take off the lid covering ukad, mash it a bit using a ladle or pav-bhaji masher, and knead it to form a smooth dough. (You can grease your palms with ghee first.)
Make lemon-sized balls of the rice dough. Ensure that the balls are smooth otherwise cracks will form in the edges of bowls made out of it.
Make a deep bowl out of each ball by pressing it in the middle with your thumbs and applying pressure from the other side using your fingers.
Make 6-7 pleats around the edges of the bowl, which will now look like a diya. (Pinch the edge using the thumb and index finger.)
Use a spoon to put the stuffing inside a bowl. Don't put more than half-bowlful as you won't be able to close in the edges properly if the stuffing is too much. (I've put too much in the pic above. You need to put less than that.)
Bring the pleats together by applying pressure from outside and then seal them at the center to resemble a tapered top.
Cook all modaks in a steamer for 12-15 minutes. If you don't have a steamer, you can steam them in a cooker. Use a flat sieve with large holes (not the one with mesh) or an idli stand. Grease the surface with ghee and then put the modaks inside. (Remember to take off the cooker's whistle.)
Check whether the modaks are cooked properly and then remove them from the pan. (When you touch the modaks, they shouldn't feel sticky.)
Serve the modaks hot, topped with homemade ghee.