In a heavy pan, cook grated coconut, jaggery, and cardamom over low heat, stirring until jaggery melts and the mixture thickens to a sticky filling, about 5-6 minutes. Cool completely.

Boil water, salt, and ghee. Lower heat, add rice flour all at once, and stir vigorously into a smooth mass. Cover, rest 2 minutes, then knead into a soft dough while warm.

Divide dough into 12-15 balls. Flatten each into a disc, place a heaped teaspoon of filling in the center, and pinch the edges together to form a pointed modak.

Arrange modak on a greased steamer basket, leaving space between each. Steam over medium heat for 10-12 minutes until glossy and firm.

Transfer to a plate, drizzle with warm ghee, and scatter poppy seeds if using. Serve warm.