If using store-bought mawa, bring it to room temperature first. Then grate the mawa or make crumbles using your fingers. Add ghee to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt.

Add sugar to the pan. Continue to saute for 1-2 minutes or till the sugar melts.

Add the chopped nuts along with the saffron strands.

Now add cocoa powder using a sieve to prevent lumps from being formed. Give it a good mix.

Eventually, the mixture will no longer stick to the pan and come together like a dough. Do not overcook else the modaks will turn out dense. Take it off the flame.

Transfer this mixture to a bowl or plate. Allow it to cool down completely. Grease the molds with ghee/butter/oil.

Stuff each side of the mold with the mixture.

Press it tightly. Remove any excess. Open the mold and carefully remove the modak out of it. Repeat the steps until you finish making all the modaks. Grease the mold with ghee every time, before stuffing the mixture.