For Stuffing
In a pan, heat ghee and add jaggery. Stir continuously until the jaggery melts and slightly syrup kind of texture.
Add shredded fresh coconut, poppy seeds, and chopped nuts. Stir continuously until well combined the mixture becomes a thick, non-sticky texture.
Add nutmeg and cardamom powder and mix well.
Finally, add crumbled or grated khoya (if using) and mix until fully incorporated.
Transfer the stuffing mixture to a bowl and set aside.
For Dough:
In a mixing bowl, add flour and salt. Gradually add water and knead to form a soft but firm dough, adding more water if required. The dough should be slightly firmer than regular roti dough.
Coat the dough with oil, knead lightly and cover with a kitchen towel for 5-10 minutes.
For Assembling and Frying:
Take a lemon-sized portion of dough, make a ball and roll it out like a puri into a disk.
Place a spoonful of the prepared coconut stuffing in the center.
Pinch and gather the edges of the disk over the filling to create a pouch. Seal it properly and shape into a modak dumpling.
Use the same method to make modaks with the remaining dough and stuffing.
Cover the shaped modaks with a kitchen towel to prevent drying.
Heat oil in a pan. Fry the modaks in small batches on low-medium flame until crisp and golden brown.
Drain excess oil and transfer to paper towels.
Let cool completely before storing in an airtight container for up to 3-4 days.
