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.
Ghee or oil for deep frying.
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.
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.