Jaggery Dryfruit Besan Modak

Heat ghee in a heavy-bottomed pan and add the besan.

Roast the besan on low flame, stirring continuously, until it turns aromatic and light golden in colour.

Add the dry fruit powder and roast for another 1–2 minutes.

Switch off the flame and allow the mixture to cool slightly.

Add powdered/grated jaggery and cardamom powder. Mix well until everything is combined.

If the mixture feels too dry, add 1–2 tablespoons of warm milk little by little to bring it together.

Grease a modak mould with a little ghee. Fill it with the mixture, press firmly and unmould carefully.

Garnish with chopped pistachios or almonds.