Dry roast the rolled oats on medium heat for 2–3 minutes till they turn light golden and aromatic. Let them cool slightly and grind coarsely — this forms the base for the modak shell. (If using finely ground oats, skip pre-grinding.)

In a small pan, heat 1 tablespoon ghee. Add chopped dry fruits and roast for 2–3 minutes till they release aroma. Then add desiccated coconut and chopped dates or jaggery. Stir well. Add cardamom powder, mix and switch off heat. Let mixture cool — this will be your sweet filling.

Take the roasted oats flour in a bowl. Add warm milk or water gradually and knead into a soft but firm dough. Cover and keep aside for 5 minutes.

Divide dough into small lemon-sized portions. Flatten each portion into a small disc with fingers or back of spoon. Place about 1 teaspoon of filling in centre. Bring edges together and shape into a modak (a pointed top) or a small ball. Repeat with remaining dough and filling.

If mixture is a bit soft, refrigerate for 10 minutes to firm up. Optionally, lightly dust desiccated coconut over modaks for garnish. Serve fresh or store in airtight container once cooled.