Making The Sweet

• Turn heat on medium-heat. Add milk to a non-stick pan (I like to use one with a wide bottom).  Add sugar and mix.

  Let it come to a simmer. Stir and check sugar has dissolved completely
  
• Turn heat all the way down to low.  Add almond flour in parts, mixing as you add.  I like to add it in 3-4 parts to make it easier to combine.
  
• Spread the mixture out on the bottom of the pan and turn heat up to low-medium. Let it cook and mix in about 45 seconds to 1 minutes.  I do this about three - four times.  By then, the mixture will come together and pull away from the pan.
  
• When this happens, add the ghee and mix.  Turn off gas.
  
• Now, add the cardamom powder and saffron strands.  Mix well.  Take pot off stove.
  
• Turn out the almond mixture onto a piece of parchment to cool a few minutes.  

  After about five minutes you can use the edges of the parchment paper to knead the dough.  This will help form smoother modaks.
  
• Then, divide into approximately 4 equal balls.
  
• Grease the modak mold with a little bit of ghee. Place each ball in the mold and close it.  From the bottom push the mixture in to help it form a tight shape.  Cut off any excess that comes out the sides or bottom.  Remove from mold and repeat with rest of balls.
  
• Give them time to set and cool. If they were shaped when too warm they will collapse. Just pop them back in the mold, if so.