Fried Modak in 4 simple steps 

Making the Dough

• In a bowl, combine all-purpose flour, semolina, and salt.
• Give a good mix and then add oil.
• Using your fingers and thumb, crumble the mixture.
• Make sure the flour is moist. It should look like breadcrumbs texture.
• Add little water at a time and knead the dough. The dough should be smooth and semi-stiff (not too soft).
• Cover it and set it aside for 10 minutes.

For The Filling

• Heat a pan or kadhai, add jaggery, grated coconut on medium to low flame.
• Mix it for 5 minutes until jaggery melts completely and is well combined with the coconut.
• Once the mixture thickens and most of the moisture evaporates, add cardamom powder, saffron strands, and cashew pieces (optional).
• Mix everything well and keep this mixture aside to cool down.

How to shape Modak

• After resting the dough, knead the dough one more time and divide it into 10 equal portions.
• Roll each portion into a small lemon-sized ball and flatten it out with your palms.
• Cover them with a wet cloth to prevent them from drying.
• Take one portion and roll it using a 4-inch diameter circle. Make sure, the edges are a little thinner than the center part. 
• Put 2 teaspoons of filling in the center and apply some water or milk around the edges with a pastry brush or with your fingertips.
• Start pinching the edges of the rolled dough with your finger and thumb to make pleats all around.
• To make it perfect you need practice.
• Carefully, bring all the pleats together into the center.
• Take off the excess dough and seal it properly.
• Do the same for the remaining dough balls.

Frying the Modak

• Heat oil in a pan for deep frying the modaks. Once the oil is hot enough, reduce the flame to medium flame.
• Carefully, drop 2-3 modaks at a time and fry them for 3 to 4 minutes or till they become golden brown and crispy evenly from all the sides.
• Keep stirring to help for even browning.
• Then remove it on an absorbent paper.
•  Let them cool completely and store them in an airtight container or glass jar.
• Fried Modaks are ready to serve.