To prepare nougat for stuffing, heat a non-stick pan. Add sugar, drops of water, salt and baking soda. Cook until sugar is caramelized. Pour it onto a tray and allow it to cool down. Crush this cooled caramelized sheet and keep aside.
For rest of the stuffing, heat the ghee in a pan and sauté mixed chopped nuts until light golden. Transfer the nuts into a mixing bowl, add in the prepared nougat and mix well.
To caramelize MILKMAID, pour water & place MILKMAID tin into a pressure cooker. Cover the cooker and allow it to cook for 7-8 whistles. Turn off the flame and allow to cool.
In another non-stick pan/kadhai, heat butter and sauté biscuit crumbs for a minute till toasted. Add cardamom powder and prepared caramelized MILKMAID. Continue to cook until the mixture become like a nice soft dough
Grease your hand with ghee and take lemon size modak dough. Put little stuffing and close it by giving shape of a modak. Dip half side of each modak into melted chocolate and keep aside to dry.