In a heavy-bottomed pan (I used a nonstick pan) add hot milk and few strands of saffron and let it soak for 2 minutes
Add milk powder, condensed milk, and 1 tablespoon of ghee; mix well to avoid lumps. It will be like thick idli batter
In medium flame cook the mixture, sauté continuously to avoid lumps and also from the dough sticking to the pan
Cook till the dough comes together as a non-sticky mass
Add cardamom powder and ghee; mix well and switch the pan
Take a small portion of the peda dough and try making a ball if you are able to make it switch off. If it's sticky cook for some more time. If the dough starts cracking add a teaspoon of milk and cook for some more time to add moisture. It takes around 5-7 minutes
Let the peda dough cool for some time. When it is warm enough to handle, grease your hands with ghee and take a small portion, and roll
Flatten it to the desired thickness, make a small dent in the center, add a chopped nut of your choice and arrange the pedas in a plate/ cookie tray. Repeat the same steps for the entire peda
If you have peda mold grease it with little ghee, pinch a small portion of dough, and roll
Press it on the peda mold and make an impression
Let it sit for 4 hours at room temperature or refrigerate. Peda is ready:-)