In a large kadai take 1litre milk.cook until it boil and cook stir occasionally to prevent milk from sticking to the bottom and burning.

Add saffron powder stir continuously the milk until it reaches to its thickens consistency or creamy texture. Turn the flame to medium and scratch it from the pan using a spatula.

After about 30 minutes milk becomes thick add sugar. Stir and cook for 5 minutes from the low to medium flame.

Add 1 tablespoon of ghee and mix well. Cook until it leaves all sides and forms a soft yet slightly sticky dough.

To check doneness put 1/2 teaspoon peda mixture in a plate and let it cool down. Then try make a ball, if mixture hold shape of the ball,It's done and turns off the flame. If the ball is not formed then allow it to cook for 1-2 minutes.

Now transfer this mixture in a plate for slightly hot or warm. Now put it on the greased parchment paper.Grease your palm and then knead the peda mixture with your palms to make it smooth. You have to knead the mixture while its warm.cover the mixture with another parchment paper and then knead. (Covering the mixture with parchment paper protects palm from extreme heat.)

Apply some ghee on the palm and roll equal-sized small balls from the dough. Hold the balls and slightly press the top and bottom. give the dough an apple-like shape without losing the roundness on the sides.

In a small bowl, add water and sugar, and mix till the sugar melts.Add red food color to it and mix it well to dissolve.

Start painting the side of the balls lengthwise using a painting brush

Once you complete the color keep it aside and leave it for 5 minutes.Take cloves, and stick it on the top of the khoya apple like a small stem.

Apple Shaped khoya saffron peda is now ready to enjoy this Diwali.

Note:-You can increase or decrease the sugar according to your taste.