Soak a fat pinch of saffron in 2 tablespoons warm milk.
In a heavy pan or pressure cooker base, combine 2 tablespoons ghee, 3/4 cup milk powder, 400 grams condensed milk and saffron soaked milk.
Whisk very well to combine, start cooking in low heat.
Mix well and continue to cook in low heat for 5-6 minutes. Add crushed cardamom pods or cardamom powder, rose water if using
Cook further for 8-12 minutes or until the peda mixture leaves the sides of the pan.
To check the consistency, drop a small amount of mixture on a pate and let cool for few seconds. Now try shaping into a ball and if the mixture holds shape, it is done. Else continue to cook for 3-4 minutes.
Once the correct consistency is reached, turn off the heat but keep stirring for a minute or two.
Now transfer the mixture to a parchment paper or a plate and let cool for 5 minutes.
After the peda mixture is cooled enough to handle yet warm to touch, knead well for 2 minutes to make it smooth.
Using a small cookie scoop or a tablespoon remove equal sized portions and shape into a smooth ball.
Make patterns with a peda press if you have one. Else flatten each disc slightly with hand.
Shape all the mixture in the same way.
Let set at room temperature for 30 minutes before serving.
Store doodh peda in airtight container.