First we are going to make a dough. In a thali, take atta/whole wheat flour, add 1/2 tsp oil and a pinch of salt. Make a firm dough using water. The dough should not be too tight. It should be firm.
Let the dough rest for atleast half an hour.
In a kadhai, take 1/4 teaspoon ghee and add coconut and jaggery to it. Mix well and let it cook.
Now add roasted sesame seeds and keep stirring for a while till gur gets dissolved.
After few minutes you will see the mixture coming together, as in gur and coconut will get mixed. This time add a bit of water, just to make the mixture binded properly. Do not add more water. We just want the mixture to come together.
Let this mixture cook for few more minutes till the water evaporates and coconut-gur comes together. This is the time to add elaichi powder and switch off the flame.
Let this mixture cool down a bit.
Now make round balls of the dough and roll it into small puris. Fill the mixture with Gur-Coconut mixture and pinch the sides to give it a modak shape. You can even use a modak mould.
Deep fry these modaks in oil till they get cooked properly and golden brown in color.
Fried Modaks are ready to serve.
Recipe Notes
The dough should be not too tight. It should be firm
It’s important to fry Modaks on low flame. We want it to get cooked properly.
You can make modaks using a mold or just your hands. It does require practice.