Warm the milk and whisk in the match powder until fully dissolved. Crumble the khoya and in a non-stick pan add the khoya and add the matcha dissolved into the milk. Add sugar and cardamom powder. Bring it to heat.
Keep stirring on low heat stirring continuously until the sugar is dissolved completely. The consistency should be thick and keep stirring. It will be hard to stir and that point you can set aside. Don’t overcook.
Cover the bowl and cool for an hour and then make the Modak’s.
For the filling - melt the chocolate in the microwave until smooth, add the roasted cashew and desiccated coconut. Drop small amount of mixture into a parchment lined plate and refrigerate until set
Grease a Modak mould and fill with the matcha mixture. Add the chocolate mixture in the centre and form the Modak’s. Set aside. Plate. The Modak’s can be stored in an air tight container for 10 days
