Heat a cup of water in the pan over gas and mix jaggery in it and stir it for 5 minutes on a low flame.
When the juice of jaggery starts to thicken, add half a cup of milk and cardamom powder and let it cook for about 5 minutes on a low flame.
Now add the moong dal and one cup of water to the pan and cover the pan. Then let the lentils cook slowly by slowing the gas. It will take 10-15 minutes.
- Remove the lid when the lentil is cooked. If there is water in it, make a quick flame and dry it. During this time keep running the kadchhi continuously. Close the gas and let the mixture cool down.
Mix sugar and salt in rice flour in a second vessel. Mix half a cup of milk in hot water and with this help rice dough to soften.
 ![image](https://img.esteem.ws/4u93pzsfav.jpg)
Now, take a little dough and flatten it and keep a mixture of jaggery and moong dal in it and fold it into the dough and shape the modak. Similarly, prepare the modak from all the ingredients.
Place a batter in a steel vessel, then add water to the cooker and cover the cooker with a bowl vessel. Keep the modak in steam for about 15 minutes. After that, take out and cool down.