Method

Take a microwave oven-safe bowl. Add the milk and water and mix well.

Select micro mode on high power and set time for two minutes. Press start to cook.

After the beep, remove and add rice flour, salt, one tablespoon ghee and mix well.

Keep it aside for 10 minutes to set.

Take another microwave oven-safe bowl, add ghee, cashew nuts and almonds, mix well and cook in micro mode for one minute.

Collect the roasted cashews and almonds from the bowl, set aside to cool. In the same bowl, add grated jaggery and cook for one minute to melt it.

Now add the grated coconut, mix well and cook again for two minutes. After the beep, remove and add roasted cashew, almonds and cardamom powder in it and mix well. Set aside.

Make balls of the rice dough. Make a small hollow in the centre and place the stuffing in the middle. Now join the open edges together and give it a shape like a whole garlic.

Take a microwave oven-safe wide bowl, pour one cup of water in it and cook for two minutes to boil the water.

Arrange the modak in a microwave-safe steam plate and place it in the bowl of hot water. Cover the bowl with a lid and place it in the oven. Select micro mode high power, set time for four minutes and press start to cook.

Set to cool and serve.