Keep stirring gently. As it gets heated, jaggery will melt. Cook for about 7 to 8 minutes .
Add cardamom powder and continue stirring .The stuffing should be just about dry or semi-dry , not too wet or too dry as it can get hard.
Transfer into a bowl and let it cool.
To Make dough and modak
Take the all purpose flour and semolina in a bowl .
Add the oil and mix well.
Next add the milk and knead well.
Cover with a damp cloth and let it rest for about 10 minutes.
Divide the dough into small portions to make small balls
Roll into small circles about the size of your palm. Place about a tablespoon of filling in the center of the circle .
Wet the circumference of the circle with a little milk.
Holding the rolled dough with the filling on your palm make neat little pleats by pinching the sides which will stick together as they are wet.
Join all the pleats at the center and glue them together by pressing them all together.
Join the folds together by pinching on the top.
Keep all the modaks filled and ready to be deep fried.
Heat oil with a medium flame .When hot enough fry the modaks till they are golden brown in color. Drain the modak out into a container lined with paper towel .