For making milk mawa powder mixture:

• Firstly, heat 2 tbsp desi ghee in a large non-stick & thick bottom kadhai or pan.
• Then, add 2 cups sweetened condensed milk and mix it gently with ghee. Keep the flame on low.
• Add 1 cup full-fat milk powder and mix with condensed milk.
• Mix & mash the milk powder breaking all the lumps if present. Alternatively, if you have lumps in milk powder then sieve the milk powder before adding.
• Mix all the ingredients continuously on low flame till condensed milk melts and combined well.
• Stir continuously to avoid milk powder mixture getting burnt from the bottom of the kadhai.
• Keep stirring till the entire mixture thickens, add a tsp of ghee & mix well. Adding ghee at this stage enhances its flavour and aroma.
• When the mixture starts separating the pan, forms a thick lump then add ¼ tsp of cardamom powder and mix well.
• Turn the flame off and transfer the mixture to the plate or a bowl to let it cool down slightly.
• After 4 to 5 minutes, grease your palms and fingers with ghee, scoop out a tbsp of the mixture & start rolling it in round shape.
• Make smooth and crack-free small balls from the dough.
• Gently press in the centre and place either whole or halved pistachios in the centre and secure it.
• Finally, doodh peda or milk peda is ready to be served. Peda's can be placed for 3 to 4 hours at room temperature. And you can store the remaining or leftover peda's in an air-tight container for a week.