Begin with heating ghee in a heavy bottom pan on medium heat. I like to use a cast iron pan or wok.

Next add milk, crushed saffron strands and cardamom powder and bring the milk to boil.

Then add the the milk powder and sugar and cook the mixture on low to medium heat while continuously stirring it, until the mixture thickens to form a non sticky mass. The clue is that that the wok or pan will start appearing cleaner as you stir the mixture.

To check if the mixture is the right consistency, take a teaspoon of the mass and roll it into a ball and if the mixture takes the shape of a ball without sticking to your hands, then it's right consistency.

Switch off the heat and let the mixture cool slightly. While still warm, shape the modaks using a modak mold or with your hands.[mv_img id="36048"]

Using a Modak MoldRub some ghee on your palms and grease the modak mold with ghee. Close the mold.

Take a tablespoon of the mixture and stuff it into the mold from the open side pressing it all the way in. Remove any excess mixture from the base and level it before opening the mold. It's like tucking your favorite soft toy.

Gently open the mold and your modak is ready to be plated or boxed.

Garnish with nuts or edible silver if you like. [mv_img id="36049"]

Traditional hand shaping techniquePrep your palms by rubbing some ghee on it.

Take a tablespoon of the mixture and roll it into a ball first.

Now using your fingers pinch the ball to form a cone shape. You can use the thumb to create a slight indentation at the top, forming the characteristic modeak shape.

Pinch the edges of the cone to make them sharper and to help the modak retain its shape.. use your fingers to smooth out the uneven area.

Use your thumb or the back of a spoon to press lightly at the top of the cone, which helps defining the modak shape further.