KESAR PEDA

INGREDIENTS:

Milk powder  - 1 3/4 cup
Condensed milk  - 1 can
Ghee or  butter - 3 tablespoon
Kismis / Dry grapes - few OR any nuts of your choice
Cardamom powdered - 1/2 tsp.
Saffron  - a generous pinch
Kesari powder - a pinch
Rose water - 1 tsp.

METHOD:

Soak saffron and kesari powder in a tablespoon of warm milk. Keep aside.

Combine milk powder and condensed milk and mix well without any lumps.

In a low flame, stir this mixture, add ghee and stir continuously. Add soaked saffron/kesari powder, mix well. Add cardamom powder, rose water and keep stirring until the mixture leaves the sides and turns out to a soft ball. Switch off the stove. (Do not cook until hard, it should be soft and will thicken when cool.)

When slightly cool and warm, knead it well and shape into even-sized balls. Slightly press in the centre and decorate with kismis.

Alternatively,  you can also roll the dough to a circle with a greased rolling pin, to the desired thickness and cut  into small pedas using a cookie cutter or a small bottle cap.