Atta & Banana Modak

For the jaggery syrup

1. Combine the jaggery and water in a pan over medium heat.

2. Stir continuously on low-medium heat until the jaggery completely melts and becomes slightly sticky.

   You do not need to make a thick syrup, just melt the jaggery completely.

3. Turn off the heat and set the syrup aside.

For the modak mixture

4. Heat 4 tbsp of ghee in a heavy-bottomed pan over low heat.

5. Add the wheat flour and cook on low-medium heat, stirring continuously, until it starts to turn aromatic and lightly toasted.

6. Add the semolina to the pan and continue roasting with the flour until both are golden and fragrant.

7. Peel and slice the bananas, then transfer them to a blender jar and blend to a smooth paste without adding any water.

8. Pour the banana paste into the roasted flour mixture and mix continuously on low heat until grainy and well combined.

9. Gradually pour in the prepared jaggery syrup while stirring constantly on medium heat.

10. Add the cardamom powder and saffron water, then mix thoroughly.

11. Add 1 tsp of ghee and continue cooking until the mixture completely leaves the sides of the pan and comes together into a cohesive dough.

12. Turn off the heat and transfer the dough to a plate to cool slightly until manageable.

For shaping and garnishing

13. Grease a modak mold with a little ghee.

14. Press a small portion of dough into the mold, make a small cavity in the center, and stuff with raisins and chopped nuts.

15. Seal the bottom with a little more dough, press firmly, and carefully open the mold to release the modak.

16. Roll the bottom edge of each modak in poppy seeds to decorate.

17. Top each modak with a melon seed, an edible golden bead, and a pistachio sliver.

    If you do not have a modak mold, shape a portion of dough into a ball, taper the top into a cone shape, and use the back of a spoon or fork to press vertical ridges around it.

For the garnish & filling