Saute the coconut and jaggery in the wok stirring continuously till they don't leave the sides of the pan.

don't allow the jaggery to caramelize too much else it will become too sticky and the filling will become hard.

Make small balls of the mixture and keep aside.

In a pan add hot water and rice dough and stir till it forms a soft dough.

Take a ball of rice flour and flatten like a disk.

Add the ball of filling in  the center of the disk and close it to give a temple like shape.

Steam the modaks for 15 to 20 minutes .

Cool it in rack and serve with molten jaggery of clarified butter sprinkled on hot modaks.