Soak saffron in warm milk and set aside.
Chop the pistachios finely, keep aside.
In a pan add condensed milk, milk powder and saffron milk.
Mix well so that there are no lumps, this should be done even before switching on the flame.
Now switch on the flame and keep cooking. It will first become thick, add ghee and keep cooking till it start to leave the sides of the pan.
Once it starts leaving the sides of the pan, keep stirring.
Keep cooking until you see a thick mass slightly sticky, try to take a small portion roll it and check, you should be able to form a ball. This is the correct stage.
Switch off and let it cool down for 15 mins.
When it is still warm, first your hands with ghee then pinch small lemon sized portion.
Slightly flatten it. Make a small dent in the centre, add chopped pistachios and arrange in a clean plate.
Repeat the same until the entire mixture finishes. Leave it to set at least for an hour.
You can even refrigerate it for a while. It will look moist for a while then will become dry after an hour or so. The pedas will be chewy while shaping them but after an hour you will get the perfect texture.
Cool down and store Milk Peda in airtight container.