Ingredients:

• 500 g – soft khoya (mava)
• 300 g – powdered Sugar
• 50 g – giant square crystal Sugar coloured (misri granules)
• 50 g – Milk masala (crushed masala of almonds, pistachios, saffron, cardamom)
• 1 drop – Alum
• 2 to 3 drops – kewra essence
• 2 to 3 drops – colour as desired
• Silver foil for covering (optional)
• Olive oil or Ghee for greasing

Method:

1. Mix together milk masala, sugar crystals. Keep aside till required.
2. Grease moulds, keep aside.
3. Grate khoya or pass through large holed sieve, if rough.
4. Cook in a heavy sauce pan till it forms a very soft lump.
5. It should not stick to sides of vessel.
6. Cool to room temperature.
7. Mix in sugar, colour, essence, alum, knead to form a smooth dough.
8. Place portion of mixture in one part of modak mould.
9. Smooth and level.
10. Put a small portion of dry mixture and cover with more mava.
11. Press well, then remove carefully.
12. Repeat for remaining dough and filling mixture.
13. Cover each modak with silver foil, smoothening it carefully all over.
14. Steam for 15-20 minutes.
15. Store in airtight containers.

Recipe courtesy of Saroj Kering