Firstly, add water to the milk and heat it. Alternatively, only hot milk too can be used. Heat ghee in a heavy bottom pan and roast semolina for 6-8 minutes on low to medium flame.

Stir continuously during this process till the semolina becomes slightly off white.

Now add the hot milk-water solution, soaked saffron and cardamom powder. Flame should be low throughout.

Mix well so that no lumps remain, and the mixture doesn't stick to the bottom of the pan.

Now add the sugar to the roasted semolina.

Cover the pan and cook on low flame for 4-5 minutes. Once it is cooked turn out the semolina mass onto a plate to cool

In another pan dry roast the chopped nuts.

In the same pan dry roast grated coconut for 1-2 minutes on low flame.

Now add the grated jaggery to the coconut. Jaggery will become soft in a few minutes. Then switch off the flame.

Combine the roasted nuts with the coconut jaggery mixture . Let the mixture become cool.

Grease your palms and a modak-mould.

Put a little semolina mixture in the mould. Press it. Then make a depression in the centre for the filling. Put in the filling and close the mould to seal the sides.

Once the sides are sealed and all the extra mixture is scraped off, open the mould. A dainty modak is ready! Make more such modak from the entire mixture. These modak can be stored in the fridge for 1-2 days.