Heat a pan and add 3 tablespoons of clarified butter into it.
Now add semolina and mix well with the butter. Roast it on a medium flame. Stirring continuously on a low-medium flame for 3 minutes, cook until it is golden in color or gives off a good aroma.
Next, add the coarsely ground dry fruit mixture. Roast again for two minutes.
Simultaneously heat 1.5 cups of water in a vessel.
Add the warm into the pan with semolina and dry fruit mixture.
Mix well and add saffron soaked in warm milk as well as the pineapple juice.
On a low flame let it cook for 2 minutes. Stir continuously.
Add sugar and mix until it melts and mixes into the mixture.
Close it with a lid and cook for 1-2 minutes.
After 2 minutes sprinkle cardamom powder.
Once the mixture starts to leave off the pan, add ghee and mix it will.
Switch off the flame and transfer it to a plate to cool off a little.
Grease your palms and knead it for a minute.
Grease the modak mold, and fill it in with the mixture. Repeat the step to prepare as many modak as you like.