1. Mix together milk masala, sugar crystals.
2. Keep aside till required. Grease moulds, keep aside.
3. Grate khoya or pass through large holed sieve, if rough.
4. Cook in a heavy sauce pan till it forms a very soft lump.
5. It should not stick to sides of vessel.
6. Cool to room temperature.
7. Mix in sugar, colour, essence, alum, knead to form a smooth dough.
8. Place portion of mixture in one part of modak mould.
9. Smooth and level.
10. Put a small portion of dry mixture, carefully in center of khoya.
11. Put more mava mixture on top, close mould.
12. Press well, then remove carefully, using tip of knife or fork if required.
13. Repeat for remaining dough and filling mixture.
14. Cover each modak with silver foil, smoothening it carefully all over.
15. Dry over mesh for 15-20 minutes.
16. Store in airtight containers.

Making time: 45 minutes
Makes: 25 modaks (small mould)
Shelflife: 1 week