Ingredients
Directions
- 1
Bloom the saffron in a small bowl with the milk and let it sit.
- 2
Heat the ghee over medium flame.
- 3
Add the condensed milk, followed by the bloomed saffron milk, and stir well to combine.
- 4
Sift the Klim (milk powder) into the mixture, stirring continuously until it thickens and pulls away from the sides of the pot.
- 5
Let it cool slightly.
- 6
Grease your hands with ghee and roll the mixture into small balls.
- 7
Top each ball with melted chocolate, chopped almonds, and sprinkle with edible glitter if desired.
- 8
Allow the Peda to cool completely before serving.
