First, to make the stuffing, heat ghee in a deep-based pan. Add the coconut, and milk powder and slow cook while stirring constantly for 5 minutes, on low to medium heat.

Then add jaggery, cardamom, and nuts and cook for 4 minutes. Then remove from heat and keep aside. Cook completely.

To make the outer covering, mix all the dry ingredients. Pour hot ghee for shortening and rub it well between fingers so that the ghee coats the flour well.

Then mix to a soft dough using water in small quantities. Then cover it and let it rest for 30 minutes.

Then knead it again. Make small equal-sized portions from the dough. Then roll one portion into a small, thin chapati. Place a spoonfull of the stuffing on it.

Apply a little water to the edges. Then pinch the covering with fingers to make small plaits or folds. Bring the edges together.

Make all the modaks similarly. Cover with a cloth to prevent drying. Heat ghee to medium heat and keep the flame low. Deep fry the modak in batches.

Do not turn them too much. Just pour surrounding ghee with a perforated spoon on the sides and top. They will turn soft beige to light brown.

Now modak are ready for offering to Ganapati Bappa! 🙏🙏