Firstly, heat milk in a nonstick Pan. Once milk comes to boil add sugar and cook until it reduce to half. Stir and simmer often. Keep the flame on low-medium.

Further, add grated mawa mix well so that no lumps of mawa is left. Once mawa become smooth and cashew powder and cardamom powder combine well. Keep the flame on low.

Stir continuously, when the mixture forms a whole mass and doesn't stick to the pan, turn off flame. Let it come to the room temperature.

Further, make medium size peda from the mixture. Place a piece of current or any nuts in the center. Peda is ready.
Store in a airtight container. Enjoy it upto 6 days without refrigerator.