Suji Ki modak

Mix jaggery in a pan with grated coconut and cook it slightly on low flame. If you have to put dry fruits, then put them too.

• It has to be cooked till the jaggery melt and not thickened. When the mixture starts to look completely dry, remove it from the flame. Keep in mind that this mixture is not too drying too much.
  Heat the water (and milk, if it is putting) in a pan and mix oil and salt in it. When the water starts boiling, put semolina in it and mix it with the help of a bit of curd.
  Mix well on low flame for about 5-6 minutes so that no lumps remain. But keep in mind that semolina is not burnt.
  Before removing the flame, see that semolina is well cooked. If it gives a raw flavor then cook it for a while.
• Now remove from heat and let it cool slightly and tender the mixture well.
  
• Put a little oil on the palm and make a lemon-shaped tree with a small amount of diped semolina. Then press it gently and flatten it.
  Now fill the prepared mixture of jaggery and coconut and bring it aside and bring it to one place in the center and close it from the top. Similarly, prepare the modak from the rest of the ingredients.