First, soak a few saffron strands in warm milk and keep aside.
Heat a wide and thick bottom pan. Add ghee, milk and mix well.
Add sugar and mix well until it dissolves completely. Then add milk powder and mix well without any lumps.
Keep stirring on low flame until combines well. Add cardamom powder and mix well.
Add the saffron milk and keep stirring on low flame until it thickens.
Once it starts to separate from the pan. Switch off the flame.
Transfer the dough into a plate and allow it to cool for a few minutes.
Grease your hands with ghee and take a small portion of the dough when it is warm enough to touch and roll them into peda.
Repeat the same process with the remaining dough and place them in a plate.
Finally, garnish pedas with pistachio and enjoy!
You can store this Kesar peda in an airtight box at room temperature for 2 days and in the fridge for 1 week.