Wash and soak rice for at least 2 hours
Take 1 cup of water and use very little water to grind the rice into a fine ground paste. Do not add excess water, as the rice will not be fine-ground with more water
After grinding the rice, add salt and remaining water to make it a watery batter (Dosa batter consistency)
Chop the dates roughly and microwave the pieces for around 30 seconds to turn them soft. Let the dates cool down
Grind the dates with little water and transfer into a plate
Add almond powder, cardamom powder and ghee to the dates paste; mix well and keep aside
Add sesame oil to a pan, and when oil is hot add the ground rice batter and salt; mix well
Continuously mix with a ladle till it comes together as non-sticky dough
Transfer the dough to a plate and cover with a damp cloth
When the dough is still warm, grease your hands with oil and knead the dough well
If required sprinkle some hot water to make a smooth dough
Make small spheres. Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut/sesame oil helps to make modak
Slowly press the sphere with your hand and make a circle big enough to keep the filling
Place a small portion of the dates paste into the circle
Fold the circle and bring the outer layer to the top, making a modak shape. Alternatively, mould can also be used.
Similarly, fill all the modak with stuffing
Grease the idli plate with little oil. Steam cook for 8- 10 minutes or until the modak looks shiny on the outside and does not stick.
Turn off the stove. Let the modak sit for 5 minutes before removing
Enjoy it warm