Indian Milk Fudge (Peda)

Step 1

Crack open each cardamom pod by pressing it with the flat side of a knife until it splits, then remove the small black seeds inside and discard the papery green shell.

Step 2

Chop the pistachios into small pieces about the size of rice grains—aim for roughly uniform crumbles, not a fine powder.

Step 3

Pour the sweetened condensed milk and ghee into a medium saucepan and place it over medium heat, stirring occasionally to combine them.

Step 4

Add the milk powder and cardamom seeds to the saucepan, then stir constantly with a wooden spoon for 2–3 minutes until the mixture looks slightly lighter and the spoon leaves a faint trail that fills in slowly.

Step 5

Continue stirring over medium heat for 12–15 minutes, scraping the bottom and sides of the pan each time, until the mixture pulls away from the sides and a small amount dropped on a cool plate hardens into a soft ball after 30 seconds.

Step 6

Remove the saucepan from heat and fold in the chopped pistachios and salt using the wooden spoon until evenly mixed.

Step 7

Pour the warm mixture onto a parchment-lined 8-inch square baking pan, then press it flat using the back of an oiled spoon or an offset spatula.

Step 8

Let the peda cool at room temperature for 20–30 minutes until it is completely firm, then cut into 1-inch squares using an oiled knife, wiping the blade between each cut.

Step 9

Garnish each peda with a tiny pinch of rose petals or a single saffron strand if desired, or serve plain—they keep in an airtight container at room temperature for up to 5 days.