First, add the cashew nuts to a mixer grinder and grind them into a fine powder. Do not run the mixer continuously; pulse it gently with short intervals. Otherwise, the cashews may release their oil.

Mix the milk powder thoroughly into the cashew powder and keep the mixture aside.

Now place a pan on the stove and add the sugar and water. Stir continuously.
Once the sugar has dissolved, add the saffron and mix well. Cook until you get a one-string consistency sugar syrup.
Turn off the heat and add the cashew-milk powder mixture to the sugar syrup. Mix everything well.

Turn the heat back on and cook on low heat, stirring continuously.
Keep stirring until the mixture starts leaving the sides of the pan. At this stage, add the ghee and mix well. Turn off the heat.

Transfer the mixture onto a sheet of butter paper. Using the butter paper, knead the mixture well.
It is important to knead it while it is still warm; otherwise, the mixture will become hard and difficult to shape.

Grease the modak mould lightly with ghee. Take a small portion of the cashew mixture and fill it into the mould.
Close the mould and press gently so that the mixture takes the shape of the mould. Carefully open the mould and remove the modak.
Repeat the process to prepare all the modaks.

Once all the modaks are ready, garnish each one with a little saffron.

Arrange them beautifully and offer these delicious modaks to Lord Ganesha with devotion. 🙏🌼