Four Flavours In One Modak

First add milk and milk powder to a pan without keeping the pan on gas and mix well. (If you feel less milk, you can add 1 to 2 tbsp of milk.) Now add this ghee and mix well. Then add sugar powder and sieve and mix everything well. Stirring continuously for 2 to 3 minutes so that everything is well mixed and there are no lumps in the mixer.

Now keep the gas flame of the mixer pan on a medium flame and keep stirring the mixer till the mixer leaves the pan. Now turn off the gas flame when the dough is ready. But our pen is hot, so if we don’t keep stirring it constantly, it will be like a peak in the pan and it will taste bad. Now let this khoya cool down to room temperature. When the dough cools down, divide it into four equal parts.

Now add tutti frutti in one part of the dough and mix the dough well. Then grease modak mold with ghee and press it into the mold of modak to shape the modak. Now our Tutti Frutti Modak is ready.

Now add saffron milk (add 3 to 4 saffron strings in 1 tbsp hot milk and keep it for a while so that the color of saffron settles in the milk) and mix well. If the dough becomes loose after adding milk, then by adding a little milk powder or coconut powder in it, the dough can be hardened a little. Now fill this kesar khoya in a mold of modak, add pistachio slices in it, press it with dough and shape it into modak. Now our Kesar pista modak is ready..

Now add Ruh Afza Sharbat in the third part of khoya and prepare the dough. (You can use pink color or rose syrup in place of Ruh Afza). Now fill this mixer in Modak mold and add Gulkand in it. Now our Rose Gulkand Modak is ready.

Now add milk in a little cocoa powder in the fourth part of the dough, make a paste, add it in the dough and prepare the dough. Now fill this chocolate dough in the modak mold and press it with another dough from above to give the shape of modak. Now our chocolate modak is ready

Now our Four Flavours of Modak is ready to serve. I have garnished this modak with homemade rose sweets.