Talniche Modak (Fried modak with a crisp, blistered shell)

Directions

1. Rub the warm ghee into the flour, semolina and salt until the mixture holds its shape when you squeeze a fistful. This step, called moyan, is what makes the shell flake instead of going hard.
2. Add water a little at a time and knead into a firm, tight dough — firmer than a chapati dough. Cover and rest 20 minutes.
3. Cook the coconut and jaggery together until thick and quite dry, then stir in the cardamom, cashews and sultanas. Cool completely.
4. Roll the dough into thin discs about 4 inches across. Place a spoon of filling in the middle, pleat and seal into a peak, pressing the join firmly so nothing escapes into the oil.
5. Heat the oil on medium. Too hot and the shell browns before it has crisped through.
6. Fry four or five at a time, turning once or twice, until pale gold and blistered — about 6 minutes. Drain and cool completely before storing.