Steps:

Part 1: Preparing the Sweet Coconut and Jaggery Filling

• Gathering the Ingredients: The video starts by showing the ingredients needed for the filling: shredded coconut, jaggery (unrefined sugar), ghee (clarified butter), green cardamom powder, and a mix of cashew and almond powder. The specific quantities are usually mentioned within the video itself.

• Roasting the Coconut: Take a heated pan and add some ghee. Once the ghee is melted, add the shredded coconut to the pan. Roast the coconut on medium heat, stirring continuously. Roasting helps to enhance the flavour and dry out the coconut slightly. Continue until the coconut turns light golden or until you get a nice aroma.

• Melting the Jaggery: Add the jaggery to the roasted coconut in the pan. Mix it well with the coconut. The heat will cause the jaggery to melt. Keep stirring until the jaggery is completely melted and evenly coats the shredded coconut. This mixture will become sticky.

• Adding Flavour and Texture: Now, add green cardamom powder for its fragrant aroma. Also, add the cashew and almond powder. These add a subtle nutty flavour and richness to the filling. Mix all the ingredients thoroughly so that the spices and nuts are well incorporated into the coconut-jaggery mixture.

• Cooling the Filling: Once the filling is ready, transfer it to a bowl and let it cool down completely. This will make it easier to handle and fill into the dough later.

Part 2: Preparing the Wheat Dough for the Outer Covering

• Preparing the Dough: The video uses wheat dough for the outer covering of the fried modaks. The method for preparing the wheat dough (atta) is usually like making roti or chapati dough. It typically involves mixing wheat flour with water and kneading it until it becomes smooth and pliable. The video might show this process briefly or assume the viewer has basic knowledge of making wheat dough.

Part 3: Shaping and Filling the Modaks

• Making Flatbreads: Take a small portion of the prepared wheat dough and roll it out into a flatbread (roti or chapati). The video emphasizes that the flatbread should not be too thick or too thin. The thickness will affect the cooking time and the texture of the fried modak.

• Cutting into Circles: Take a small bowl or a round cutter and use it to cut out small circles from the rolled-out flatbread. These circles will be used to make individual modaks.

• Filling the Flatbread Circles: Place a spoonful of the prepared sweet coconut and jaggery filling in the centre of each small circle of flatbread. The amount of filling should be enough to make the modak flavourful but not so much that it spills out during shaping or frying.

• Making the Pleats and Sealing: Now, carefully bring the edges of the circular dough together and create pleats (folds) along the edges, as shown in the video. These pleats give the modak its characteristic shape. Finally, bring all the pleats together at the top and pinch them to seal the modak completely, ensuring the filling is enclosed.

Part 4: Frying the Modaks

• Heating the Oil: Heat oil in a pan on medium flame for deep frying. The oil should be hot enough for frying but not smoking.

• Frying the Modaks: Once the oil is heated, gently drop the shaped and filled modaks into the hot oil. Fry them in batches, ensuring not to overcrowd the pan.

• Cooking until Golden Brown: Fry the modaks on medium heat, turning them occasionally, until they turn a beautiful golden-brown colour and become crispy. This indicates that they are cooked through.

• Removing and Draining: Once the fried modaks are golden brown and crisp, remove them from the oil using a slotted spoon and place them on a paper towel to drain any excess oil.

The Fried Modaks are now ready to be served! They offer a delicious crispy exterior with a sweet and flavourful coconut-jaggery filling.