Soak cranberries for half an hour in little water Then grind it in a mixer grinder into a fine paste add the same water if required
In a pan combine together cranberries paste dessicated coconut mawa and powdered sugar
Mix them nicely then switch on the gas
Cook on low heat stirring continuously until it comes together and forms like a dough
Take it out in a bowl The outer covering mixture is ready
In a heavy bottomed pan combine together the chenna Condensed milk dessicated coconut saffron milk and pineapple paste
Mix well and cook on medium heat stirring continuously until it becomes thick and leaves the sides of the pan
Switch off the gas and let the mixture cool down
The pineapple sandesh mixture is ready
Make equal sized balls from the outer mixture which is of cranberry and small balls from the stuffing mixture which is of pineapple Grease the modak mould and first place half of the cranberries ball in the mould Make a dent in the center with a thumb and place the pineapple ball Place the remaining portions of cranberry on top
Now close the mould from the other side tightly
Remove the extra mixture which is coming out and take out the ready modak in a plate
Sprinkle some colourful chocolate sprinklers over the modak they will stick on the modak very easily Prepare the other modak in the same way Arrange them in a plate and make an offering to Lord Ganesh
