Add saffron to warm milk and set aside for 10 minutes.

Mix the yogurt and 1 cup milk powder with a hand whisk to a smooth paste.

In a pan add butter and saffron milk and bring it to boil. Add in the yogurt mix and mix well. Continue to stir. Add in the sugar and remaining milk powder and reduce the flame to low. Keep stirring until the mixture leaves side and forms a mass. Add in almond powder and mix well.

Turn off the gas and transfer in a plate to cool down. Add 1 teaspoon of ghee and mix well. Keep mixing with a spatula for 2 to 3 minutes. This process is very important as the peda will not become sticky. Divide the mixture into equal size small balls. Grease your palms with oil to make peda. Using peda press or bottom of a glass press peda and garnish.