Add 300 g cashews to the blender and blend until they become a fine powder.

Transfer the ground cashews to a mixing bowl and add 1 tsp cardamom powder.

Add 100 g sugar to the bowl and mix the dry ingredients evenly.

Add 45 ml milk gradually and knead until the mixture forms a smooth, pliable dough.

Divide the dough into 12 equal portions and shape 6 portions into modaks using the modak mold.

Dip the base of each traditional modak into 75 g crunchy chocolate spread and place them on the tray.

Freeze the traditional modaks for 15 minutes, until the chocolate coating has set.

Flatten each remaining dough portion into a thin rectangle using the rolling pin.

Spread the remaining 75 g crunchy chocolate spread over the flattened dough portions.

Roll each filled dough rectangle into a tight log and place the rolls on the tray.

Freeze the modak swirl rolls for 15 minutes, until firm enough to slice.

Slice the chilled rolls into bite-size pieces and serve alongside the traditional chocolate-dipped modaks.