Soak the chanadal in water for about an hour. Wash the cream of rice. Boil 2 cups of water and put salt to taste. Then add the chanadal, jeera and black peppercorn. Next add the cream of wheat stirring to make sure there are no clumps. Cook on low flame with cover closed for few more minutes until the ingredients are cooked. Add ghee and stir.

Grease the modak moulds and your hand and make a ball of the above when cooled. Place in the mould and make the modaks. Steam these for few more minutes and take them out to serve.