Add ghee in pan roast all dry fruits, gond and grind them

In same pan add besan and roast until it becomes golden brown Keep stirring continuously
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 dryfruits, cardamom powder and 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.