Drench jaggery in lukewarm water (until dipping level), press it well. After that, warm it up over the flame until it is a little thick (no string evenness requires to be checked). Sprain and set aside. (you can make extra than aforementioned measure for storing).
Take a mixing bowl and pour wheat flour, add sooji, ghee, and salt into it. Blend well.
Add water gradually and press it to a little firm dough. Keep it sometime for rest at least for 15mins. After that, press it again, and then make little size balls. Keep it aside.
Pour coconut into a pan and cook for few minutes till the wetness is disappeared. Keep aside. Heat up the jaggery syrup till its bulky more like honey.
After that put in baked coconut and continue mixing. After sometime it will form a steamy mass, at this step put in cardamom powder, blend well and switch the flame off and keep it aside to cool.
Take a ball and move it slight utilizing chapathi roller. Residue flour on the off chance that it sticks. Take a liberal spoon of coconut filling and spot it at the inside. Presently begin squeezing the edges one by one like appeared as follows.
When its done, convey every one of the edges to the middle and seal it totally.
Completion all the modaks and orchestrate it a plate. Warmth oil in a kadai, it ought not be smoking hot, fry the modaks in groups till brilliant dark colored. Fry in medium low flame. Channel in tissue paper and serve.
