Pour ½ tablespoon ghee and ½ cup milk to a non-stick pan.

When the milk turns warm, add the milk powder and mix well to make a smooth mixture.

Begin to heat on a medium flame and cook until it thickens and becomes sticky.

Then add ½ tablespoons ghee. Scrape off the sides with the spatula. Cook stirring continuously until it becomes thick and becomes a mass. (Check video). At this stage it will also leave the the pan.

Transfer this to a mixing bowl. Cool down.

When it comes down to warm temperature, add powdered sugar and cardamom powder. Mix well to incorporate the sugar. Taste test and add more sugar if needed.

Divide the dough to 8 portions and roll them to balls. Flatten and tuck a sliced pistachio.

Cool the milk pedas completely and store at room temperature for a day. Or refrigerate for longer shelf life.

Bring khoya to room temperature. Crumble or grate it and then measure.

Add it to a non-stick pan. Next add condensed milk along with cardamom powder and saffron milk (optional).

Mix and begin to cook on a medium flame. The mixture melts and turns gooey.

Let it cook till it thickens and becomes a mass. Overcooking can make it dry. Turn off and cool down.

The mixture looks smooth on its own, so don’t have to knead it. Grease your palms and make 12 balls. Next flatten them slightly. Tuck the chopped pistachios in the center.

Store pedas in a air tight container and refrigerate.