Heat a pan and add vegan ghee.

Once the ghee is hot, add the shredded jaggery.

Followed by water.

Stir and cook on medium heat until the jaggery melts completely and starts to boil - no need to cook it to a one-string consistency. Priya's tip - If you notice any impurities settling at the bottom, strain the melted jaggery before adding the coconut.

Add the grated coconut and cardamom powder.

Mix well and cook for 2-3 minutes, stirring continuously.

Cook the mixture until it thickens and comes together like a soft dough - moist enough to leave the sides of the pan without sticking. Priya's tip - Avoid overcooking, as this will make the pooranam hard. If it does become too firm, sprinkle a little hot water and gently loosen it before using.

Transfer the modak stuffing to a bowl and let it cool slightly before using it to fill your modaks or kozhukattai. Priya's tip - You can also divide it into equal balls and keep them ready. If you're making these as prasadam or naivedyam, avoid tasting the filling - traditionally, the offering isn't tasted before it's presented.

In a pan, bring water to a rolling boil, then add salt and 1 tablespoon of gingelly oil.

Gradually add the rice flour, stirring continuously with a silicone spatula or whisk to prevent lumps. Add more hot water only if needed. Priya's tip - if your rice flour isn't finely ground, sift it through a fine sieve before use to keep the dough smooth. Also, work fast after adding the rice flour to the pan.

Keep stirring on low-medium flame for 2-3 minutes until the mixture thickens, stops sticking to the pan, and forms a soft dough. Priya's tip - if the dough feels too sticky, cover and simmer on low flame for 1-2 minutes to firm it up slightly.

Transfer the modak dough to a plate and let it cool slightly. Add 1 tablespoon of gingelly oil and start to knead it while still warm (not hot) to remove any lumps. Priya's tip - keep the dough covered with a damp cloth whenever you're not actively working with it; if it dries out, it will crack while shaping. If that happens, sprinkle a little hot water and knead gently to bring the dough back to the right consistency.

Knead the rice flour dough until it's smooth, soft, and pliable - this is a key step for perfect modak or kozhukattai. If the dough is still hot, sprinkle some water in your palms and then knead. Add more oil if needed while kneading. Divide into lemon-sized balls if you prefer. Priya's tip - Clean the modak mold and lightly grease it with a little gingelly oil (sesame oil) - this helps the modaks release easily and gives them a neat shape.

Close the mold and gently press a portion of the rice flour dough inside.

Using your clean fingers, press the dough evenly along the sides of the mold to form a hollow cavity. Make sure to press it into all the corners to get the classic modak shape. Priya's tip - don't make the outer shell too thin or too thick.

Fill the cavity generously with the prepared Thengai Pooranam (sweet coconut jaggery stuffing). Priya's tip - keep the dough layer from getting too thick, so the ratio of soft outer shell to sweet filling stays balanced for the best-tasting kozhukattai.

Add a small portion of dough on top to seal the base firmly. Gently open the mold and carefully remove the shaped modak. Priya's tip - if needed, reshape the tip with your fingers; if you see little cracks, smoothen the covering with wet fingers. Place the modak on a plate, keeping these covered too to prevent drying, and repeat with the remaining maavu and pooranam - keep greasing your hands and the modak mold with gingelly oil as you work to prevent sticking.

Place the stuffed modaks on a greased steamer plate, making sure they don't touch each other - leave enough space between them to prevent sticking while steaming. Add 2 cups of water to the steamer, place the steamer plate in it, and steam the modaks for about 10-12 minutes on medium flame. Once done, let the steamer cool naturally, then open and carefully transfer the steamed modaks to a plate. You'll know they're perfectly cooked when they look glossy and their color has changed slightly. Priya's tip - avoid oversteaming, as this can make the modaks rubbery instead of soft and tender. This kozhukattai recipe tastes best served warm.