Kesar Mawa Modak

Ingredients:
2 cups khoya (mawa)
1/2 cup powdered sugar
A pinch of saffron threads
2 tablespoons warm milk
1/2 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
1/4 cup chopped nuts (almonds, pistachios, and cashews)
Instructions: Prep the Saffron:
Soak the saffron threads in 2 tablespoons of warm milk and set aside.
Cook the Khoya: Heat ghee in a heavy-bottomed pan over medium heat.
Add the khoya and cook it, stirring continuously, until it turns light golden and starts to release ghee. This should take about 5-7 minutes.
Add Sugar and Saffron: Lower the heat and add the powdered sugar to the khoya. Mix well and continue to cook for another 2-3 minutes. Add the saffron milk and cardamom powder to the mixture. Stir well to combine.
Cook the Mixture: Continue to cook the mixture, stirring continuously, until it thickens and starts to leave the sides of the pan. This should take another 5 minutes.
Remove the pan from heat and let the mixture cool slightly.
Add Nuts: Add the chopped nuts to the mixture and mix well.
Shape the Modaks: While the mixture is still warm, take small portions of the mixture and shape them into modaks using your hands or modak molds.
Grease your hands or the molds with a little ghee to prevent sticking.
Cool and Serve: Let the modaks cool completely and set. You can refrigerate them for a few hours if needed. Arrange the Kesar Mawa Modaks on a serving plate.
Enjoy your delicious Kesar Mawa Modaks!