Mix whole wheat flour, semolina , clarified butter and salt together.

Add water part by part and knead dough to make smooth but firm dough.

Grease dough with ½ tablespoon of oil , cover with damp cloth and set aside for 30 minutes.

Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.

In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.

Add 1 tablespoon of poppy seeds and fry until it start to splutter.

Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.

Add powdered jaggery and mix well.

Cook on low heat ,jaggery melts completely and starts to bubble.

Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.

Now turn off the heat , add pinch of salt and rice flour.

Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.

Allow to cool completely.

When its completely cool , add chopped nuts mix well and make small balls . The mixture should be dry but should hold the shape.

Now after 30 minutes, pinch dough and make 22 balls. 21 for modak and 1 for karanji.

Roll dough ball into thin 2.5 to 3 inch disc. With finger pinch the circumference of the dough to make it even thinner.

Place the coconut jaggery filling at centre , and seal the edges . Alternatively , you can use a small bowl , place rolled dough inside small bowl. Place the coconut-jaggery filling at the centre and make pleats and bring dough to the centre.

Gently press , seal the dough and taper the dough to resemble tip of modak.

Now with a spoon edge, make deeper impressions on pleats,

Repeat same and shape modak with remaining dough and filling.

Heat oil in a deep pan ,

When oil is hot enough , gently drop modak in hot oil .

Fry on medium heat by turning modak on all sides.

When modak turns golden in color , reove from oil and place on absorbent paper.

Once modak comes to room temperature , you can store in air tight containers.