Malai Peda

In a mortar and pestle, grind the 10-15 strands saffron into a powder.

Add ¼ cup warm water to the mortar and pestle, pour out the saffron liquid into a small bowl, and set aside.

In a non-stick skillet over low heat, add ¼ cup unsalted ghee, 14 ounce can of condensed milk, saffron water, and ½ teaspoon cardamom powder and mix using a rubber spatula.

Add the 1.5 cups (165 g) milk powder in two batches making sure to mix out all the large lumps in between each addition.

Ensure that all of the milk powder is hydrated and a loose mixture forms. If not, add water in 2 tablespoon increments until all the milk powder is hydrated.

Keep mixing until the mixture on low heat thickens into a thick cake batter consistency and the kesar peda starts to pull away from the sides of the pan.

Turn off the heat, transfer the mixture to parchment paper, and loosely cover.

Allow it to cool for 5-6 minutes or until cool enough to handle but still warm to the touch.

Scoop out a tablespoon of the kesar malai peda mixture.

Lightly grease your hands and form the kesar peda into the shape of a ball.

Add a small indent to the top of the ball and insert a roasted pistachio in that indent.

Repeat with the remaining kesar peda.