For Dough

• In a bowl, add gram flour, wheat flour, salt to taste, sugar, turmeric powder, water as required and knead into a semi-soft dough.
• Cover and set the dough aside to rest.
• Divide the dough into a medium, lemon- size portion.
• Take a modak mould and lightly grease it with oil. Place the rolled dough inside the mould and gently press it to create a cavity in the center.
• Fill the cavity with the prepared stuffing and seal the edges tightly.
• Scrape off any excess dough and press the mould firmly to give the modak a neat, defined shape.
• Carefully demould the modak and transfer it to a tray.
• Repeat the process with the remaining dough and stuffing. Keep the shaped modaks aside for further use.

For Stuffing

• Heat a pan and add the grated dry coconut. Roast for 4–5 minutes, or until the coconut turns light brown.
• Transfer the roasted coconut to a bowl and lightly crush it to make a coarse powder. Set aside.
• In the same pan, add the poppy seeds, white sesame seeds, and roasted peanuts. Roast them for a few minutes until aromatic.
• Transfer the roasted mixture to a tray and allow it to cool completely.
• Once cooled, transfer the mixture to a mixer-grinder jar and grind into a fine powder.
• Transfer the powder to a bowl. Add the roasted coconut, degi red chilli powder, a pinch of asafoetida, dry mango powder, salt to taste, and the prepared gravy.
• Mix everything well until evenly combined.
• Keep the stuffing aside for further use.

For Ginger Green Chilli Paste

• In a mortar pestle, add ginger, green chillies and grind it into the coarsely paste.
• Keep it aside for further use.

For Curd Mixture

• In a bowl, add curd, turmeric powder, salt to taste and give it a good mix.
• Keep it aside for further use.

For Modak Curry

• Heat oil in a handi. Once hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida. Let them splutter.
• Add the prepared ginger-green chilli paste and sauté for a minute.
• Add the prepared curd mixture and cook until the masala is well cooked and the oil separates.
• Add degi red chilli powder, coriander powder and water. Mix well and let the gravy simmer for a few minutes.
• Add the prepared modaks, prepared stuffing, and coriander leaves along with the tender coriander stems. Cover with a lid and cook for another 7–8 minutes.
• Transfer the prepared dish to a serving bowl or dish. Garnish with green chilli and a sprig of coriander.
• Serve hot with steamed rice