If you are using refrigerated khoya, then bring it to the room temperature first. Then grate it fine in a bowl.

Take a heavy bottom pan or a non-stick pan. Heat 1 tbsp ghee in it and reduce the flame.

Add grated khoya. milk, elaichi powder to the pan.

Stir continually on the medium heat till the khoya leaves the sides and gathers in the middle. It takes about 5-7 minutes. Do not brown the khoya. Continous stirring is must.

Switch off the flame. Transfer the saffron infused khoya to a big bowl. Let it rest for about 5 minutes.

Add dry coconut and powdered sugar to it. Mix well with hands or a fork or spoon. Bring it together like a dough.
Let sit for 2 minutes. Grease your hands with ghee.

Divide the dough into 20-22 equal portions.
Take one portion. Roll between your palms to make a smooth disc. If you want, then make a small dent in the middle of the peda. It looks cut. Doesn't it?
Spread some dry coconut in a small plate. Roll the Peda Disc into dry coconut from the sides and the top. Set aside to cool.

Set aside to cool down completely.
Storage - Store in air tight container for about 2-3 days. For better shelf life, refrigerate in a closed container after cooling.