Process
For Stuffing
Heat ghee in a non-stick pan, add sesame seeds, grated coconut and broken cashews.
Mix for a minute. Add jaggery and cook on medium flame for 2 – 3 minutes till it comes together.
Add cardamom powder and a pinch of salt, mix it well and set aside to cool.
For Dough
In a parat, add whole wheat flour, semolina and a tablespoon of hot oil.
Add sufficient water and knead into stiff dough and keep aside for 10 minutes.
Divide the dough into 7 equal sized balls.
Roll each ball with a rolling pin into thin roundels. Form a cup of each roundel gently by making folds, fill in the cooked mixture and pinch the folds together to form modak.
Heat sufficient oil in a deep kadai, add modak and fry them on medium heat to crisp and golden brown.
Drain the modaks on tissue paper and serve hot.
