Instant Kesar Peda

Warm a tablespoon of milk slightly and add the saffron strands. Let it sit for a few minutes to release the saffron’s color and flavor.

In a heavy-bottomed pan, pour the remaining ½ cup of milk. Add the melted ghee and powdered sugar, stirring until fully combined.

Gradually add the milk powder and saffron mixture, stirring continuously to prevent lumps. Mix in the cardamom powder.

Cook the mixture over low to medium heat, stirring constantly until it thickens and starts leaving the sides of the pan, forming a pliable dough.

To check readiness, take a small portion and roll it into a ball. If it forms without sticking to your fingers, the mixture is ready.

Transfer the dough onto a plate and let it cool slightly. Grease your hands with a little ghee, take small portions of the mixture, and roll them into smooth balls. Press each ball slightly into a flat circle.

Make an indent on each peda and place the sliced pistachio in the center, pressing gently.

Let the pedas cool completely before serving or storing. They can be kept in a container for 2-3 days or refrigerated for longer shelf life.