Combine the wheat flour, semolina, salt and the oil with your fingertips. Add the warm water a little at a time, until it forms a ball. Knead the dough for a couple of minutes. Cover and set aside.
Meanwhile, prepare the filling. In a pan, roast the poppy seeds for a few seconds, until fragrant. Remove from heat.Toast the cashew nuts and almonds. Powder when cool.
In the pan, add the coconut and roast for a minute to dry any excess moisture. Add the jaggery powder and mix well. Add the pinch of salt and stir to cook for about 2 minutes.
Add the poppy seeds, powdered nuts, and the cardamom powder and cook for another 2 minutes. Remove from heat and let cool.
Divide the dough into 7 parts. Roll out discs about 1/8 inch thick. Divide the filling into 7 parts. Add 1 part in center of the disc and form pleats along the edges. Pinch pleats together to form the modak. (Check the video)
Make the other 6 modak. Heat the oil. Lower the heat and fry the modak on low to medium heat so the cover is cooked through and crispy and golden brown!