Boil the milk in a pan, then add vinegar to curdle the milk.. As soon as it curdles strain it in a strainer and wash with cold water, so that chena remains soft

Hang the washed chena for 2hrs to remove all extra water from it... Take a little milk in small katori add kesar to it and keep for later use

Take the chena in a big plate, knead it to make a soft dough, add sugar powder to it, again knead with soft hands, add the kesar milk to it and knead well with soft hands

Then heat a kadahi on low flame add the chena, cook on low flame for 5 minutes,

Then take it out in the big plate again to cool, as it cools place it in modak mould, in between keep few pista cutting and cardamom powder then make a modak....

It comes out so soft and tasty, delicious.....