Roast grated coconut & milkmaid in a pan until it turns light brown. Add almonds, cashews, cardamom, pistachios and chironjee to the roasted mixture. Let it cool.The filling to stuff the modak is ready.

Take maida, salt & wheat flour in a bowl and pour hot ghee into it. Mix well and knead the dough with lukewarm water. Cover the dough with a wet cloth and leave it for 1/2 an hour.

After half an hour punch the dough to fix and soften it. Make small equal sized balls of the dough. Keep the balls covered with wet cloth, while you are making other balls. Take one ball and roll it like a thin poori.

Take one poori and keep it on your palm. Put 1 teaspoon filling on the poori, apply some water on the edges of the poori and make folds so as to give it modak's shape.

Now deep fry all the modaks. Fry them over slow-medium flame until they turn light brown. Let the modaks cool down. Enjoy!!