Take the prepared instant mawa/khoya from milk powder.

Crumble it using hands.

Heat the crumbled mawa in a non stick pan on low heat.

Heat it stirring constantly. It will start drying out. keep the heat low.

Roast further more on low heat till it dries and becomes grainy.

Add milk to it and mix well on low heat. (if you want to make saffron or kesar peda, add the crushed saffron threads along with milk)

The mixture will start binding together like a dough and start leaving the edges of the pan. Add cardamon powder to it and mix well.

Mix well.

Remove in a flat dish and spread the mixture. Let it cool.

Now knead the mixture for 5-7 minutes. The more you knead, the more soft becomes the mixture. Now add powdered sugar. Mix well.

Knead the mixture again till the sugar mixes well and form a dough.

Make small balls from the kneaded dough. Take one ball in a palm and smoothen it.

Roll it and then press and flatten the ball. Shape the edges and shape like a peda. Place it in a plate.

Similarly shape the other balls into peda as shown.

Garnish them with sliced pistachio.

Serve them or store them in airitight container. They can stay at room temperature for two day and a week if refrigerated.