• Lightly roast the almonds in the oven or a skillet and set aside to cool.
• Roughly chop the apricots and set aside as well.
• Add the almonds, green cardamom ( elaichi) powder and grated nutmeg ( jaayphal) into the processor and pulse till the almonds become a fine powder.
  
• Now add the apricots a little at a time and pulse till they combine
  
• The resulting mixture will hold shape when pressed together. this is the stage we are looking for.
  
• In a platter mix together the desiccated coconut and tutti frutti and set aside
  

To make modak

• Press the almond apricot mixture into the mould firmly so it will hold shape, leaving the centre hollow. the mould need not be greased as the almond releases enough oil to release from the mould.
  
• Fill the coconut, tutti frutti mixture into the centre
  
• Cover with a flattened disc of the almond apricot mixture and press it firmly into the place
  
• Slowly unmould the modak shape and it is ready to serve.
  

To make ladoo balls

• In the palm of your hand take a lemon sized pinch of the almond apricot mixture and hollow it out using your thumb.
• Fill the coconut mixture in the centre and roll the ball squeezing it gently so that it covers it evenly and forms a tight ball.
  
• The modak and the ladoos are instantly ready to serve and stay well for about a month in the refrigerator.