Fried Kolakattai/ fried modak

Ingredients

for stuffing

freshly grated coconut 1 full
jaggery/ gur roughly 1 heaped measuring cup

mix both together with little water ( if gur is clean or else, soak gur in little water, boil it, strain to remove the dirt), then add coconut, stir together in a heavy pan/ kadai till it thickens, stirring continuously, till the water has evaporated and it becomes a mass, leaving the sides of the pan.
cool it well. roll into small marbles sizes and keep ready for stuffing

For covering
maida/ flour  3-4 cups
ghee  3 tbsp
salt wee bit
water as needed, make a soft dough
oil for frying

Method
once you've needed the dough, take out some dough, roll like for roti, but not very thin
then cut into roughly small rectangles, even if corners are triangles, is fine, you can put stuffing in it also and  cover well.
once you stuff, make sure that all sides are well covered or else, when  you fry, the stuffing can come out and make the oil black, which will stick to the remaining batches of modak when you fry.
fry in medium hot oil till golden brown and crisp, drain well

this modak will last for at least a week, if stored properly, as the steamed modak, as to be finished the same day. My family loves this. I made this modak today, being Ganesh chathurthi.

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