In a non-stick kadhai, bring the milk to boil, keep stirring.

Continue to boil the milk on medium-fast gas to keep the mava white in colour. Keep stirring throughout the process.
Don't cook on slow gas or else the colour will turn into dark cream colour.

When milk reduces to 1/4 quantity, add in sugar. The sugar will melt and milk will become thinner. Add saffron and mix. Keep gas little slow now.
Keep stirring and continue to cook until the milk leaves the sides of the pan and turns into a mava consistency.

Add 1 tsp ghee and mix,. Transfer this mava onto a greased plate and allow to cool a bit.

When the mava is warm, knead to form a smooth peda mix

Make equal sized ball and shape into pedas.
Using a design emboss, make a design on the pedas and place a pista piece for garnish

Aloow to set for 3 hours and then serve.