• Heat a pan and add grated coconut. Roast it on medium heat until it turns golden. Set it aside.
• In the same pan, add the chopped nuts and roast until golden brown. Remove and set aside.
• In a separate pan, heat the A2 milk and add grated jaggery. Stir until the jaggery dissolves completely.
• Add the roasted coconut and cacao powder to the pan. Mix well until the mixture thickens.
• Add the roasted nuts and cardamom powder. Mix and cook for a few more minutes.
• Turn off the heat and let the mixture cool down.
• Grease your hands with some ghee and shape the mixture into modak shapes using your hands or a modak mold.
• Let the modaks sit in the refrigerator for a while before serving.

Power Tips and Variations:

• Allow the modak to chill in the refrigerator for a couple of hours before serving. It helps them firm up and set correctly.
• For a flavor boost, add a pinch of vanilla extract and a dash of Ceylon cinnamon powder.