Modak for Ganesha

Rice flour
All purpose flour
Unsalted butter
Water
Salt

Coconut
Jaggery
Cardamom powder

For filling:
Grate a coconut, measure the gratings, mix with jaggery. If your gratings are 1 cup add ½ a cup of jaggery. Cook on medium heat for 10 min. or till all water evaporates and mixture becomes dry. Add cardamom powder.

For dough:
Heat a cup of water in a heavy-bottom pan. Sift a cup of rice flour mixed with a table spoon of all purpose flour. Once it starts boiling add a table spoon of unsalted butter and a pinch of salt. Add flours. Mix well. Cover and let it cook on medium heat. After 2 mins the mixture will change its color from bright white to a paler shade of white. Mix it thoroughly. Cover and cook for another 2-3 minutes. Test of doneness: when you open the lid the steam that comes out should look white.
Take off from heat. Take small portion of the dough (at this stage it will look more like a crumble than dough) and knead it using water and oil. This requires skill as dough is very hot but dipping you hand is water first helps. Knead until no lumps are seen and dough becomes soft to touch. Knead all the dough in such a fashion in 2-3 batches.

Making Modak:
Now take a lemon sized ball of dough. Apply water and oil to your palms. Start flattening the dough with your fingers. Make a puri sized disk. Now pinch it 7 times from sides. Stuff 1 table spoon of the filling (Saran) in and close the mouth. Your Modak should look like this.

There is a custom of making a karanji when you make modaks. Modak is masculine and karanji is feminine. They say brothers should have a sister and vise versa. So we make a Modak while making karanjis.
To make karanji, make a similar disc with dough, spoon the filling and fold it in half and seal it.