Ingredients :
Ghee - 2 tbsp
Chopped Almonds - 1 tbsp
Chopped Cashew - 1 tbsp
Chopped Pistachio - 1 tbsp
Dry Coconut - 1 Cup ( Grated)
Green Cardamom Powder - 1 tsp
Jaggery - ½ Cup
Milk - ⅛ Cup ( Optional )
For Dough -
Wheat Flour - ½ Cup
Refined Flour - ¼ Cup
Water
Frying -
Oil - for frying
Method :
Mix wheat flour and refined flour in a bowl.
Gradually add water and knead into a smooth, firm dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Heat ghee in a pan over medium heat.
Add chopped almonds, cashews, and pistachios. Sauté for a minute.
Add grated dry coconut and roast until lightly golden and aromatic.
Add green cardamom powder and mix well.
Now, add grated jaggery. Stir continuously until jaggery melts and combines well with the mixture.
If the mixture feels dry, add a little milk to moisten it slightly. Mix well.
Cook for another 1-2 minutes until the filling comes together. Remove from heat and let it cool.
Pinch a small lemon-sized ball of dough and roll it into a smooth ball. Flatten it slightly to form a small disc about 3-4 inches in diameter.
Place a spoonful of the prepared filling in the center of the disc.
Bring the edges of the disc together to form pleats, gently sealing the filling inside and shaping it into a modak.
Repeat with the remaining dough and filling.
Heat oil for frying in a deep pan over medium heat.
Once the oil is hot, carefully slide in a few modaks at a time.
Fry until they turn golden brown and crisp on all sides, turning occasionally.
Remove from oil using a slotted spoon and drain excess oil on paper towels.
Arrange the fried modaks on a serving plate.
Offer them as prasad or enjoy as a festive treat!