Prepare the jackfruit seed stuffing: Pressure cook jackfruit seeds with water for 4 whistles.

Release pressure naturally, drain water, and remove the outer white skin.

Cool completely.

Blend cooked jackfruit seeds, powdered palm sugar, and cardamom powder in a mixer grinder without adding water.

Transfer to a bowl and divide into 14 equal balls. Rub palms with ghee before shaping to prevent sticking.

Make the outer layer: Mix rice flour, salt, and sesame oil.

Boil water and pour little by little into the rice flour to make a pliable dough.

Add sesame oil and cover with a wet cloth, opening only when needed.

Rub hands with ghee.

Take a small portion of rice flour and shape it into a round ball.

Press from the outer side to make a cup shape.

Place the jackfruit seed stuffing inside and cover it.

Place dried thonnai leaves in a pressure cooker, then place the modaks over the leaves.

Steam for 15 minutes.

Serve the Jackfruit Seed Modak on festivals or as a dessert.