Peel and finely grate the Lauki, add grated lauki into the muslin cloth.

Squeeze the grated Lauki well to remove all the excess water.

Heat Ghee in a pan and add the squeezed grated Lauki.

Roast the Lauki over medium heat, stirring frequently, until the raw smell disappears and the Lauki becomes aromatic.

Add Milk and mix well.

Cook again, stirring occasionally, until the Lauki becomes soft and absorbs most of the Milk.

Add Green Food Color and mix well.

Add Powdered Sugar, Milk Powder and Cardamom Powder.

Mix everything well and continue cooking until the mixture becomes thick and starts leaving the sides of the pan.

The mixture should come together like a soft, nonsticky dough.

Add 1 tsp Ghee and mix well.

Transfer the mixture to a mixing bowl and let it cool completely.

In a bowl, combine Milk Powder, Powdered Sugar, Tutti Frutti and finely chopped Mixed Nuts.

Add Milk little by little and mix until everything comes together into a soft dough.

Divide the mixture into small marble sized portions.

Roll each portion into a small ball and keep aside.

Lightly grease a modak mold with Ghee.

Add a few chopped Pistachios inside the mold and gently press them against the inner walls.

Take a small portion of the cooled Lauki mixture and press it inside the mold.

Spread the mixture evenly along the sides, creating a thick outer layer.

Place one Tutti Frutti Burfi stuffing ball in the center.

Cover the stuffing completely with more Lauki mixture.

Press gently to seal the bottom and shape the modak.

Carefully open the mold and remove the modak.

Repeat the same process with the remaining Lauki mixture and Tutti Frutti stuffing.

Arrange the prepared Lauki Modaks on a serving plate.

Decorate with Silver Leaf, slivered Pistachios, slivered Almonds and Dried Rose Petals.

Refrigerate the modaks for about 1 hour to allow them to set.

Serve chilled or slightly cool.

Choose a fresh, tender Lauki for the best flavor and texture.

Squeeze the grated Lauki really well before cooking. Removing excess water helps the mixture cook faster and gives the modaks a better texture.

Roast the Lauki until the raw smell disappears and it becomes aromatic before adding Milk.

Cook the Lauki mixture patiently until it becomes thick and starts leaving the sides of the pan. A soft but nonsticky mixture is important for shaping the modaks.

Make sure the Lauki mixture has cooled completely before filling the mold. A warm mixture can be difficult to handle and may not hold its shape well.

Add Milk gradually to the Tutti Frutti Burfi mixture. You may need slightly more or less depending on the Milk Powder.

Do not make the stuffing too soft. It should be firm enough to roll into small balls.

Grease the modak mold lightly with Ghee before shaping each batch. This helps the modak release easily.

Press the Lauki mixture firmly into the mold so there are no gaps around the stuffing.

You can adjust the Green Food Color depending on the shade you prefer or leave it out if you want naturally colored modaks.

Refrigerating the finished modaks for about 1 hour helps them firm up and makes them easier to serve.

For a festive presentation, garnish with Silver Leaf, Pistachios, Almonds and Dried Rose Petals just before serving.

Serve these beautiful Lauki Modaks chilled or slightly cool as a festive Indian sweet. They make a beautiful addition to your Ganesh Chaturthi mithai platter and are perfect for sharing with family and friends.