PREPARATION

1. In a bowl, add 45 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
2. Soak for 30 minutes.
3. Heat 1.5 litres milk in a heavy skillet and bring it to a boil.
4. Add 30 milliliters vinegar and stir well.
5. When you can see the entire milk begins to curdle. Turn off the heat.
6. Place a cloth on top of bowl.
7. Pour the milk on it and wash it with water properly.
8. Now, squeeze the cloth tightly.
9. Hang for 30 minutes.
10. Take a pan, add 1 tablespoon cashew, 1 tablespoon almonds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
11. Remove it from heat and keep aside.
12. Heat 1 teaspoon ghee in a skillet, add the prepared paneer in it and mix it well.
13. Then, add the prepared saffron milk and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 100 grams sugar and mix it well.
16. Cook until the sugar is melted completely.
17. Add 1/4 teaspoon cardamom powder and mix it well.
18. Cook for another 5 - 7 minutes on medium heat.
19. Remove it from heat and allow it to cool for about 5 - 7 minutes.
20. Take some mixture in your hands and flatten it with the help of your fingers.
21. Add some roasted dry fruits in it.
22. Then, roll it into a ball and shape it into a modak.
23. Decorate it with toothpick.
24. Serve.