Dark chocolate (chopped)3/4 cup
Fresh cream1/2 cup
Condensed milk1/2 cup
Mixed Nuts (chopped)1/4 cup
Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan. Switch on the flame, mix well and cook on a medium flame for two minutes, while stirring continuously. Add the nuts, mix well and cook on a medium flame for two minutes, while stirring continuously. Transfer it on a plate and allow it to cool completely. Once cooled, grease the modak mould with ghee. Take a portion of the mixture, put it in the modak mould and secure it tightly. Remove the excess mixture from the bottom of the modak mould and demould the modak. Repeat steps 3 and 4 to make 10 more modaks. Store in an air-tight container and use as required. You can also spray edible paint to make it more festive.
(Courtesy: Pastry Chef – Abdul Wahid, The Westin Gurgaon, New Delhi)