In a heavy pan, dry roast the grated coconut and powdered jaggery on low heat. Stir continuously until jaggery melts and the mixture thickens and no liquid remains.

Once thickened, turn off the heat and stir in the cardamom powder. Transfer the filling to a plate and let it cool fully.

In another pan, bring 2.5 cups water to a rolling boil. Add ghee (or oil) and salt.

Turn off the heat. Immediately add the fine semolina to the hot water. Stir thoroughly to avoid lumps.

Place the pan back on low heat. Cook for 5–6 minutes, stirring continuously so semolina doesn’t stick. Then cover with a lid and let it rest for 5 minutes.

When it cools enough to handle, grease your palms lightly and knead into a smooth dough without lumps.

Take a lemon-sized ball of dough. Flatten it on your palm or press gently to form a small disc.

Place a spoonful of the cooled coconut-jaggery filling in the centre of the disc.

Carefully bring edges together, pinch to seal, and taper the top to form the modak shape.

Repeat for remaining dough and filling. No steaming needed. Serve fresh for best texture.