Add ghee to the flour and rub the flour very well for 2 to 4 minutes to incorporate the ghee.

Pour water and salt as needed. Make a stiff dough. Cover and set aside for 10 mins.

Meanwhile make the stuffing ready by heating coconut, water, cardamom and jaggery/ sugar. When the mixture turns sticky, switch off and add the cashews. Cool this mixture and make 11 equal sized balls.

Divide the dough to 4 equal balls. Grease the rolling area and roll the ball to a roti that is neither too thick nor too thin.

Cut them to roundels of 4 inch using the lid of a jar or any round cookie cutter.

Place a ball in the center and begin to make pleats from one side. Bring together all the pleats and stick them up. Remove excess dough on top. Finish making all the modak.

Knead all the left over dough and make a roti. Repeat the round cuts and finish making 11 modak.

Keep them covered with a cloth.

Heat oil in a deep pan. When the oil is medium hot, put on the flame to medium. Gently slide the modaks. Do not disturb them for a while until they become firm. Then keep stirring gently and consistently to fry them evenly until golden and crisp.

Remove them to a kitchen tissue.

Fried modak are ready to serve. Cool them completely and store in a air tight steel or glass jar.

To reheat, preheat the oven to 440 F or 220 C and bake for 5 to 6 mins.