Heat the milk for 3 minutes and add a pinch of saffron strands to it. Mix till the milk turn yellow because of saffron infusing its color. Keep it aside.

In a thick bottom pan, add the grated mawa and sugar to the pan.

Using a spatula, stir continuously until the mixture starts melting. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts.

At this point add the milk and saffron mixture and mix until well combined.

Keep stirring for another 5 mins or until the mixture thickens and leaves the pan, and comes together like a dough not sticking to the pan. It will also ooze some fat which shines on it.  Now the mixture is ready. Let it cool.

While the mixture cools, grease the modak molds with ghee.

Divide the mixture into portions roughly. 

Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny.  Add this smooth ball to the mold.

Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed.

Carefully remove the modak out of the mold and place them on a clean plate. Repeat until done all the modaks are prepared. Allow them to sit for 10 mins. Delicious Modaks are ready to offer.