In a pan, combine jaggery with 1½cups of water and heat the mixture until jaggery melts. Add ground cardamom and mix well.
Slowly add jowar flour to the mixture and stir continuously to avoid forming lumps. Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.
Lightly grease idli mold or other container for steaming and keep ready.
Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm, place 1-2 tsp chopped dry fruits and close it from all sides and form into either a round or conical shaped kudumulu/ modak. Repeat with the remaining dough. If you choose not to add the filling, then simply make kudumulu with the dough.
Place kudumulu on the grease container and steam for 10 minute as you would for idlis.
Enjoy them hot or at room temperature.