Measure 1/2 cup semolina, 1/3 cup whole wheat flour, salt, 2 tablespoons ghee, and 1/3 cup water.

Combine the semolina, whole wheat flour, and salt in a mixing bowl.

Add 2 tablespoons ghee and rub it into the flour mixture until it resembles coarse crumbs.

Add the 1/3 cup water gradually and knead until a smooth, pliable dough forms.

Cover the dough and rest it for 15 minutes while preparing the filling.

Heat the remaining 2 tablespoons ghee in a frying pan over low heat.

Add 1/3 cup jaggery and stir until it begins to melt.

Stir in 1 cup grated coconut and cook until the mixture becomes cohesive and lightly sticky.

Mix in the mixed dried fruits and ground cardamom, then cool the filling until safe to handle.

Divide the rested dough into 8 equal portions and roll each portion into a small ball.

Flatten one dough ball into a thin round disc, keeping the center slightly thicker than the edges.

Place about 1 tablespoon of cooled coconut-jaggery filling in the center of the dough disc.

Gather the dough edges into pleats and pinch them together at the top to seal the modak.

Repeat the shaping process with the remaining dough portions and filling.

Preheat the air fryer to 180°C / 356°F for 3 minutes.

Lightly brush the shaped modaks with a little ghee and arrange them in the air-fryer basket without overcrowding.

Air-fry the modaks at 180°C / 356°F for 12 minutes until golden and crisp.

Cool the air-fried modaks for 5 minutes before serving.