Take a thick bottomed kadai and drizzle few drops of ghee i it. Spread well.

Now add 1 cup crumbled khoya and mix well. start heating the khoya in low flame. Mix well and cook for 2 minutes.

Add powdered sugar and mix well. Mix and cook, scrapping the sides of pan. Cook in low flame for 6-7 minutes. The khoya sugar mixture will become a thick and soft lump. At this stage remove from flame. Allow to cool for 10 minutes.

While the khova mixture is cooling, dry roast 1/4 cup pistachios. Pulse it once or twice in a mixer.

Take the khoya mixture. Remove 1/4 amount of the khova mixture and the pulsed pistachios to it. Mix well.

To the remaining khoya add cardamom powder, rose essence and rushed saffron. Mix well.

Now to shape the pedas I have used a tablespoon to scoop out equal sized pedas. Scoop out a tablespoon of khoya mixture and form a small disc. Place little pistachio mixture and close the edges. sea the edges and shape like a peda.

Now press slightly and make a dent in the center. Add some chopped pistachips and saffron thread.

Make similar pedas with remaining khoya mixture. Allow the pedas to set for 15 minutes. Store amrit peda in airtight container.