Sieve 2 cups whole wheat flour (atta) with ½ teaspoon salt or as required in a mixing bowl. Then heat 2 tablespoons of oil until warm or lightly hot in a small bowl or small pan and add this warm oil to the sifted flour.

Add water as required in parts and knead to a smooth but firm dough. Do not make the dough soft like a roti or chapati dough.

Once the dough is kneaded, keep it covered for 20 to 30 minutes.

Add 1.5 cups desiccated coconut, 1.5 cups jaggery powder, 1 to 2 tablespoons roasted white sesame seeds, 1 to 1.5 teaspoons cardamom powder, and 1 to 2 pinches of nutmeg powder to a pan.

With a spoon, mix the mixture very well. It should look blended like this.

Next, add ½ cup of water.

Cook the whole filling mixture on a low or medium heat stirring from time to time.

Stir and cook for some 8 to 10 minutes until the jaggery melts, the water dries up and mixture looks soft with some moistness in it. There should not be any water or any liquids in this stuffing mixture.

Pinch a small sized ball from the dough and roll it in your palms to form a smooth neat ball. Place it on a dusted board and dust lightly with some flour on top.

With a rolling pin gently make a thin round dusting the surface or the dough ball with some dry flour. Roll to about 3 to 4.5 inches diameter. Please remember to roll the dough thin or medium-thin but not thick.

Take the rolled dough circle on your palm add 2 to 3 tablespoons of the filling in the center of the thin round. With a brush or with your finger tip, apply water on the circular edge.

Now start folding and pinching the edges of the dough one by one. This comes from practice.

Fold it into a star shape like this.

Bring all the pinched ends together, join them and taper the center. Ensure that the modak are sealed well and there is no opening or gap.

After stuffing and shaping, keep aside the prepared wheat modaks. Cover with a cloth so that the dough does not dry out.

Heat oil as needed in a kadai or wok. Carefully, place the prepared wheat modak in medium hot oil. When the outer crust has become light golden, turn over gently with a slotted spoon and continue to fry.

Place the fried wheat modak on clean kitchen paper towels. Offer to Bhagwan Ganesha during pooja. You can also serve them as a sweet snack.