Ingredients
1 cup milk Powder
1⁄2 cup milk
12 strands saffron, (kesar), optional
1⁄3 cup powdered sugar, or ¼ cup to lessen sweetness
2 tsp ghee
¼ tsp cardamom powder
1 tbsp pistachio, chopped, for garnishing
Preparation
In a thick bottom, non stick pan, add milk powder and milk. Mix well and make sure there are no lumps. Put the pan on the stove and turn heat on low. Add 10 to 12 saffron strands. Stir and reduce for 3 to 4 minutes or until mixture turns thick.
Add powdered sugar and ghee. Mix well and reduce further for 3 to 5 minutes. Turn flame off and stir in cardamom powder. Set aside and let cool until warm to the touch.
While mixture is still warm, grease your palms with ghee. Pinch a small ball sized portion and give it a round shape. Press it flat using fingers.
Repeat process for the rest of the pedas and transfer it to a plate. Garnish with chopped pistachios. Leave to cool off completely for 2 to 3 hours. Serve and enjoy.
