1. Pour 1/2 tsp of ghee in a non-stick/ heavy pan.
2. Pour 1/2 cup milk. When milk becomes warm add 1 cup milk powder.
3. Lower the flame, mix well to a have a smooth texture.
4. Keep stirring constantly till the mixture becomes thick on a medium flame.
5. Once it gets thicker and sticky, add 1 tsp ghee.
6. Keep stirring continuously till it becomes a mass and leaves the sides of the pan. While stirring, make sure you collect from the edges what gets stuck to the mass, to have an even texture.
7. Transfer the mawa to a bowl, to cool down.
8. When it is slightly warm, add 1/2 tsp of cardamom pdr, mix well. Once cool, add 4-5 tbsp of powdered sugar ( never add sugar when it is warm).
9. Knead the dough well, check for sweetness, add more sugar is needed, divide into equal size balls.
10. Flatten the ball or make a depression in the centre to add sliced pista. Store in an air-tight container, it will stay good outside for a day and in the fridge upto a month.
If you add cocoa/ chocolate pdr. to half, and knead well, you get chocolate pedas !
