Royal Modak with Mawa

In a non-stick pan, add 210 g sugar and 85 g water. Heat on medium flame and cook until the sugar dissolves completely. Boil for 2–3 minutes until you get a slightly sticky (1-string) consistency.

Lower the flame and add 1 tsp ghee and 40 g milk powder. Stir continuously to avoid lumps and ensure a smooth texture.

Gradually add 250 g almond meal (badam powder) while stirring continuously. Mix well until everything combines and forms a soft dough-like mixture.

Keep stirring on low flame until the mixture leaves the sides of the pan and gathers together (about 4–5 minutes). It should be slightly thick but soft.

Grease mould with a little ghee. Pour the mixture and spread it evenly.