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A simple recipe for homemade saffron peda made by reducing full-fat milk until it forms a solid khoya.

• 2 large pans
• spatula
• plate for kneading

1. 1
   Boil the milk in two pans and reduce it over medium-high heat until it thickens into a khoya. 0:41
2. 2
   Add saffron strands to the boiling milk to infuse color and flavor. 2:17
3. 3
   Combine the reduced mixtures from both pans into one and stir continuously to prevent burning. 3:50
4. 4
   Add sugar to the khoya and continue cooking until it becomes a thick, smooth dough. 4:57
5. 5
   Cool the mixture, knead in cardamom powder until the dough is smooth, and shape into small balls. 4:32
6. 6
   Roll the finished pedas in castor sugar and top with a saffron strand. 5:54

• Roll in castor sugar for a classic look
• Garnish with a single saffron strand

• Using two pans helps the milk reduce much faster.
• Use a heavy-bottomed or iron pan for the best texture and easier stirring.
• If the dough is too sticky, chill it in the refrigerator for 5 minutes before shaping.

• 0:09 Start by boiling 4 liters of full-fat milk to extract the cream and begin the reduction process.
• 0:38 Simmer the milk in two separate pans to reduce it efficiently and add saffron for flavor and color.
• 3:31 Continue cooking the thickened mixture (khoya) until it reaches a smooth, cohesive consistency.
• 4:58 Add sugar to the khoya and stir constantly to achieve a smooth texture without burning.
• 5:16 Shape the cooled dough into small rounds and finish by rolling them in castor sugar and garnishing with a strand of saffron.