In a large bowl, add milk powder, milk and ghee.

Combine with the help of a whisk.

Keep whisking until there are no lumps.

Heat a non-stick pan over a low flame/temperature. Then pour the milk mixture into the pan.

Cook the mixture for a few minutes, while stirring continuously, until it thickens. Make sure there are no lumps.

Once the mixture is thick and leaves the sides of the pan. Turn the flame/induction off (it may take approximately 10 to 15 minutes). Instant mawa/khoya is ready!

Add the chopped chocolate and give it a good mix until it has combined well into the mawa/khoya mixture.

As the mawa is hot, the chocolate will easily melt. But if it is not melting properly then you may have to turn the flame/heat on.

Cook the chocolate mawa mixture over a low flame/heat for a couple of minutes until the chocolate has melted completely.

Depending upon the type of chocolate you are using, you may need to add powdered sugar. Just add it with the chocolate and mix well.

I didn’t add sugar because the modak mixture was mildly sweet, just the way I like, and later on, I will be dipping the modaks in melted chocolate. And I don’t want to make them too sweet.

Take it out on a plate and allow it to cool down a little.

Don’t let it cool down completely. The mawa should remain warm (but it should not burn your fingers when you are handling it).

Take a modak mould. Grease it with ghee to prevent the modak from sticking. Close it.

Add the chocolate mawa mixture. Spread and press it evenly, all around the inside of the mould. Keep filling until just a little space is left in the middle (watch the video).

Add ½ to 1 tsp chocolate sprinkles into the mould. Depending upon the size of the mould, adjust the quantity of the sprinkles. Here I have used 1 tsp sprinkle for each modak.

Then take a small amount of chocolate mixture, flatten it a little, place it at the bottom of the mould and seal it well.

Carefully open the mould and take the modak out. Place it on a plate.

Add the chocolate mawa mixture in the mould, spread it and add 1 tsp chopped almonds. Seal it. Take it out carefully and place it on the plate.

Add the chocolate mawa mixture to the mould, spread it and add 1/2 tsp chopped cashews. Seal it. Take it out carefully and place it on the plate.

Make all the other modaks in the same manner. Refrigerate for 10 minutes.

To perfectly melt chocolate in the microwave, take the chopped chocolate in a microwave-safe bowl. Add ghee.

Microwave for 30 seconds. Take it out and give it a stir. Again microwave for 30 seconds. Take it out. Stir (you may have to microwave it 2-3 times).

Keep doing this until the chocolate has almost melted (only a few pieces/lumps remain). At this point, stop microwaving. Let the chocolate sit at room temperature. The remaining pieces will melt on their own.

Insert a toothpick into the modak. Place it over the bowl of melted chocolate. Using a spoon, pour the chocolate over the modak.

Slightly tilt the modak, so that the excess chocolate can drip off.

Sprinkle grated white chocolate over the cashew-filled modaks.

Sprinkle chopped almonds over the almond-filled modaks.

Add the chocolate sprinkles over the chocolate sprinkles-filled modaks.

Keep them in the refrigerator for 30 minutes.

Chocolate modaks are ready to serve!