Wash and soak samak for 1/2 and hour.soak kestrel for 10-15 minutes

Take a pan add soaked barnyard millet and add soaked kestrel with soaked water.boil them on low flame till cooked and soft.

Let it cool.Than add cardamom powder and sugar powder. Mix well.add chopped almonds and pistachio. Mix well.

Grease the mould with ghee than add this mixture.take out modak slowly..modak is ready to serve.