Step 1: Take a large mixing bowl and sift the all-purpose flour into it.

Step 2: Add the fine semolina and a pinch of salt to the flour.

Step 3: Pour the hot ghee over the flour mixture. Mix it well with your hands until the flour holds a crumbly shape when pressed.

Step 4: Slowly add water, a little at a time, and knead it into a tight, firm dough.

Step 5: Apply a few drops of oil on the dough, cover it with a lid or damp cloth, and let it rest for 15 minutes.

Step 6: Heat a heavy-bottomed pan on a medium flame and add 2 teaspoons of ghee.

Step 7: Add the finely grated almonds and cashews. Roast them lightly for a minute.

Step 8: Add the 1 cup of finely grated dry coconut. Roast it continuously on a medium flame for 2 to 3 minutes until it releases a nice aroma. Do not let it turn brown.

Step 9: Remove the roasted coconut mixture to a plate and let it cool slightly. Crush it gently with your hands if needed.

Step 10: Add the cardamom and nutmeg powder to the warm mixture and mix well so the flavours combine beautifully.

Step 11: Finally, add the powdered sugar and mix everything evenly. Your sweet stuffing is ready!

Step 12: Take the rested dough and knead it once more to make it smooth.

Step 13: Roll the dough into a large, thin circle (like a roti). Use a small steel bowl or cup to cut out uniform small circles.

Step 14: Take one small circle in your hand and place a spoonful of the sweet stuffing in the centre.

Step 15: Pinch the edges together to form small pleats and bring them to the top to seal your modak tightly. Pinch off any extra dough at the tip.

Step 16: Heat cooking oil in a deep pan (kadhai) on a medium flame.

Step 17: Drop the shaped modaks gently into the hot oil. Fry them slowly on a medium flame until they achieve a beautiful golden colour.

Step 18: Remove them onto a paper towel to drain excess oil. Let them cool completely before eating.