To start preparing peda, soak saffron strands to the lukewarm milk and keep it aside.
In a heavy bottom pan, add crumbled khoya and sugar. Cook on a low flame for 5-6 minutes stirring continuously until the sugar is dissolved completely. Keep an eye so that mawa/khoya is not burnt.
Once the mixture is thickened, add saffron milk and cardamom powder. Cook on low flame for 1-2 minutes stirring continuously.
At this stage remove it from the flame and allow it to cool.
Once the mixture is cooled, knead it to get the smooth dough. You can add ghee to your plans to avoid sticking.
Divide the mixture into equal sized balls and shape each portion into a round flat disc or you can use peda moulds too
Garnish with sliced pistachios and saffron strands.
Kesar peda is ready to serve. Also you can store them in the air tight container in refrigerator for a week.
How to make mawa /khoya at home – In a heavy bottom pan, add 1 liter milk and bring it to boil. Once the milks starts boiling scrape the sides and stir continuously. Now reduce the flame and keep stirring continuously until the milk thickens like. Almost after an hour it will turn into semi solid or halwa texture. Remove from the flame and let it cool. Store in refrigerator and use to make sweets etc within 4-5 days.
With the same recipe you can make burfi by transferring the mixture to a greased tray and than cutting it into squares.
If using frozen khoya/mawa thaw it completely so that you can easily crumble it.