Prepare the Carrot Halwa Filling
Heat 1 teaspoon ghee in a heavy-bottom pan.
Add grated carrots and grated beetroot. Sauté for 2–3 minutes.
Pour in full cream milk and cook on medium flame, stirring occasionally.
Cook until the milk reduces completely and the mixture becomes thick.
Add Milkmaid and mix well.
Continue cooking until the halwa becomes dry, glossy, and leaves the sides of the pan.
Add chopped dry fruits, mix well, and switch off the flame.
Allow the halwa to cool completely before stuffing.
Prepare the Mawa Modak Mixture
Heat 1 teaspoon ghee in a pan on low flame.
Add mawa and cook gently until soft.
Add desiccated coconut and mix well.
Add Milkmaid and stir continuously to form a soft dough.
Add a pinch of green food colour and mix evenly.
Cook for 2–3 minutes, then remove from heat and allow to cool slightly.
Shape and Stuff the Modaks
Take a small portion of the green mawa mixture and flatten it on your palm.
Place a spoonful of carrot halwa in the center.
Carefully seal and shape into a modak or Christmas tree shape.
Repeat the process for the remaining mixture.
Frosted Finish & Garnishing
Refrigerate the prepared modaks for 15–20 minutes to give a frosted, snowy look.
Arrange them on a serving plate.
Lightly dust with desiccated coconut or powdered sugar to create a snow effect.
Garnish with edible gold sprinkle and decorative stars.
