Heat the pan in medium flame and add coconut, jaggery and cardamom powder.Mix them well. And let it cook with stirring continuously.
Jaggery will start to meld down. And cook it till the mixture becomes semi-dry. It might take 4-5 minutes. Do not cook for longer time otherwise stuffing will become very hard. Keep aside to cool.
Dough Making
In a large bowl, Mix all purpose flour, semolina, salt with 1Tbsp oil.
Add milk little at a time and knead into a stiff and smooth dough.
Cover the dough with a damp kitchen towel and let it sit for 10 minutes.
After 10 minutes, knead the dough once again.
Modak fry
Take a small portion from dough, Roll that portion in ball shape and flatten it out with your palms.
And then roll it using a rolling pin into 4-inch diameter circle. Keep the edges little thinner than the center part.
Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.
Now take it into your palm.Start pinching the edges with your finger and thumb.
Now bring all the pinches together in the center very carefully. And then pinch them together to seal it properly.
Do the same for all the modaks.
When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.
Check the oil by dropping a pinch of dough in the oil. If it comes on the top very immediately then the oil is too hot. If it takes too long to come on top then the oil is not enough hot. As you drop the dough in the oil, it will come on top after a second or two, this is the right temperature to fry the modak.
Fry the modak in the oil till it becomes golden brown and crispy from all the sides. Keep moving for even browning.
Then remove it to the paper towel lined plate. Let it cool completely before to serve.
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