• 1 Cup - Milk Powder
• 1 Cup - Condensed Milk
• A Pinch - Saffron
• 1 tbsp - Hot Milk
• 1 tbsp - Ghee
• 1/4 tsp - Cardamom Powder
• 2 tbsp - Chopped Pistachios

1. Soak saffron in milk for 10 minutes or until needed.
2. In a heavy bottom pan or wok (Kadai) mix condensed milk, milk powder without lumps, whisk works great to do this. (do not keep wok on the stove)
3. Keep pan to stove in slow flame and start stirring. Add ghee, saffron milk mix well, keep stirring in slow flame until the mixture becomes bubbly, thick and starts to leave the side of the pan around 5 to 7 mins in low flame, off the flame, do not cook further or peda will be hard.
4. Allow mixture to cool for 10 minutes or until you can able to handle and knead well to form a smooth dough. Do not touch when it's hot you will get burnt. D Divided the dough into 20-25 pieces.
5. Grease hands with ghee or oil and roll peda mixture into smooth balls, press the center of peda with fingers or make a light thumb impression. Garnish with repeat for rest and garnish finely chopped pista.
6. ~ Or you can roll dough in a greased board and rolling pin and cut it to the desire shape using a cookie cutter.
7. Store in an airtight container, if kept in the fridge these peda stays good for 2-3 days. 
8. Notes
9. Do not overcook the mixture, once it starts to leave the side of the pan off the flame.
10. Cook only in slow flame and keep stirring if not it will get burnt.
11. If you think peda is not forming and you off flame early then just cook again in slow flame for 1-2 minutes it will be fine.
12. If you like more sweet, add 1/4 cup of powder sugar and mix together with condensed milk, milk powder.

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