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Ingredients:

For the covering -

1 3/4 cups wheat/plain flour (maida),

1/4 cup fine rava (sooji),

Water as required,

1 tbsp Ghee or oil,

A pinch of salt.

For the stuffing -

2 cups of freshly grated coconut,

1 1/2 – 1 3/4 cup jaggery,

1/4 cup chopped dry fruits,

1 tsp ground elaichi (cardamom),

1 tbsp ghee.

Other -

Ghee or oil for deep frying.

Method:

Heat ghee in a pan and roast dry fruits for a minute. To that add coconut and jaggery and cook until jaggery melts. Cook on low-medium flame, stirring occasionally. Then add cardamom powder, mix and remove from flame.

To prepare the cover; combine all the ingredients and knead a dough similar to the chapati dough.

To prepare modaks; divide the dough into small lemon size balls. Divide the stuffing into equal portions. Roll each ball into a round of about 3″ diameter. Place one portion (around a spoonful) of stuffing in the center of it, give small folds by pinching at equal distance, to bring edges together. Seal the top. Prepare all the modaks in similar way. Heat oil/ghee in a kadhai for deep frying, on medium flame. When hot, drop few modaks at a time and fry them on medium flame until evenly brown and crisp. Serve hot.

NOTE:

Modaks should be fried as soon as they are prepared, else they will crack. If you have to prepare them in advance then cover them with a damp cloth.