In a large pot, add lot of water. Add salt and ghee. Let it come to a boil. Simmer, and add the rice flour in the middle of the water in one go. Let it not spread throughout the water, let it stay in one lump. On medium heat let the rice flour cook. Let it cook for about 20 minutes without covering and then switch off the flame. Carefully take out some of the liquid and using a wooden ladle, mix the rice well to form a nice soft dough. If you need extra liquid, add the reserved liquid. Once it comes together, add little ghee and cover, set aside.
For the stuffing:
Toast the sesame seeds well, until it is light brown, amber color. Take it in a bowl, Add the coconut to it, jaggery and cardamom. Mix well and set aside.
Make the Kozhukkatai:
Take a golf size ball of the rice dough mixture, flatten it on a banana leaf, or a wet cloth. Get it to a 4 inch diameter. Don't make it too thin or thick. Add a tablespoon of the stuffing. Bring the sides together and crimp it.
Steam it in a steamer for 4-6 minutes. Take it out and add little ghee over it and serve HOT.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/08/18/modak-kozhukkatai/