Blanch Pistas and almonds and peel their skin. Chop into small pieces and mix with kesar and 1 tablespoon warm milk. Keep aside.

Boil milk in a pan and reduce it to khoya consistency. Alternatively, take khoya in a pan and heat it.

Add ghee, sugar and vanilla essence to the khoya and switch off the flame. Cool down the mixture slightly.

When the mixture is at room temperature roll it into pedas and stuff them with pista and almonds prepared in step 1.

Garnish with some Pistas and serve.