Makhana Modak

Roast the fox nuts in a pan over medium heat until crispy and fragrant, about 5 minutes.

Transfer the roasted fox nuts to a bowl and let them cool down.

Heat 1 tsp of ghee in the pan, add the chopped almonds and ground cashews, and roast for about 30 seconds until fragrant.

Add the desiccated coconut and pistachio flakes to the pan, mix well, and roast briefly; remove from heat and transfer to a bowl.

Pour the milk into the pan and bring it to a boil over high heat.

Once the fox nuts have cooled, blend them in a mixer to a coarse powder.

Reduce heat to medium and cook the boiling milk, stirring frequently and scraping the sides, until it thickens, about 18 minutes.

Add the sugar to the thickened milk and stir until completely dissolved.

Lower the heat, add the powdered fox nuts, roasted dry fruits, and ground cardamom to the milk mixture, and stir continuously until it forms a thick dough.

Transfer the dough into a bowl and allow it to cool slightly until it can be handled safely.

Grease a modak mold with a little ghee, close it, and firmly press a portion of the dough into the mold to shape it.

Unmold the shaped modak and repeat the process for the remaining dough.