Dry roast moong dal until golden.
Pressure cook with 1 cup water for 3-4 whistles or until mushy.
Mash it well, set aside. Heat ghee in a kadai, add grated carrot saute until it shrinks.
Add mashed dal along with cane sugar, the mixture will turn gooey. Keep cooking in low medium flame.
Add cardamom powder .Keep cooking until thick.
Once it comes together as a mass switch off. Let it cool down.
Once it cools down make small balls and oval shaped ones too. Grease the mould with oil or ghee. Stuff a lemon sized ball inside the mould.
Make a hole in center and add the stuffing. I use the oval shaped stuffing for mould as it was easy to stuff. Seal the bottom part with dough as shown. I used the round balls for making hand shaped modaks.
Gently open and demould. Arrange the modaks in a plate.
Grease the steamer plate and arrange them on it. Steam cook for 8-10 mins or until the Modaks turn shiny. Serve Carrot Moong Dal hot!