In a pan add ghee along with milk powder and cook it on low flame for 8 to 10 minutes until
golden brown. Stir it continously

Add milk 🥛 to this slowly and mix it. It will become crumbly. Cook until it is a little dry but not sticky. Add Cardamom powder & a little ghee

Transfer to a parat to cool. Only cool but just a little warm to touch, add the boora sugar to it and bind
it.
It should not be very wet & you must be able to bind it well
Coat it in boora sugar; garnish with pistachios & dry rose petals. Store it in a container

Note ~ Stirring milk powder is extremely important
Stick to the measurements for milk, milk powder & ghee. Don't put too much ghee.
The mawa should not be very wet else the peda dough will be wet & you will not get the perfect
bite
Bind it immediately & store. In case it is very dry, add 1 tsp milk & mix it.