Soak moong dal for 3 hours. Strain, wash and grind using little water. keep aside.

Next prepare khoya. Prepare a lumpfree mixture of saffron milk and milk powder. Heat 3/4 th tbsp ghee. Add the mixture prepared. Cook in slow heat. When almost cooked add little plain milk and cook for some more time.

Finally as khoya leaves the pan add 1/4 th tbsp ghee. Mix and take out. Keep aside. Homemade kesar khoya is ready!

Next heat a pan with ghee. Saute cashewnuts and almonds until little brownish.

Then add suji and saute until it changes colour. Next add besan and saute it too until it gives a nice aroma.

Next add the coarse paste of moong dal. Mix well. Saute until moong dal is cooked. Whenever dal stick at bottom, add little little milk and then mix and continue cooking.

Next add the prepared khoya. Mix and continue cooking until all flavours are combined properly. Next add the dessicated coconut. Mix well and continue cooking in slow heat.
Side by side prepare a sugar syrup. Take sugar and water. Boil until sugar dissolves and the syrup should become sticky.
Then pound cardamoms. Add the powder into the syrup. Add cardamom essence too.

Add this syrup into the dal khoya mixture. Mix well and cook until everything combines well. Finally add ghee for the shine. Mix well. Switch off the heat.

Now let it cool down a bit, ready to handle.
Take modak mould, grease it. Now take small portions and put into the mould.