Heat ghee in kadai, add besan and roast until it becomes golden brown on slow flame.Keep stirring continuously, be careful besan should not burn.Once you get a nutty aroma, remove from pan and keep aside to cool.

When the mixture has cool down to room temperature, add powdered sugar and mix well. Add cardamom powder.Mix well.

Grease the modak mould with some ghee, fill the mould with enough mixture and seal the opening of the mould. Open and remove modak carefully.Repeat this process for remaining modaks and keep aside.

Garnish with almond and pista and serve or keep in a airtight container.