Put the milk in a small bowl and heat in the microwave for 10 seconds.
Add the saffron to the milk and stir gently with a spoon. Leave to soak.
Melt the ghee in a medium sized non-stick wok or pot, on medium heat.
Add the condensed milk and stir with the ghee until combined. Keep stirring until mixture starts to boil.
Reduce heat to low and add half of the milk powder. Stir well with a spatula or wooden spoon.
Add the cardamom, cinnamon, salt and rosewater. Stir well.
Add the saffron milk and stir well.
Add the remaining half of the milk powder and stir until smooth. You will need to fold, chop and flatten the mix well with the spatula to ensure there are no milk powder clumps, and a nice dough has formed.
Shut the heat and stir for a few more seconds. NOTE – the mixture should not stick to the sides of the wok.
Remove mixture on to a plate to cool for 10-15 minutes, or until you can handle without burning hands.
Take tablespoon size clumps of the dough. Roll into a sausage between both palms, fold in half and repeat a couple of times. Then roll into a ball and flatten with your thumb. You may like to lightly grease your hands with ghee/oil while rolling as the mixture can start to stick to your palms. Alternatively, you can wash your hands after every 5 or 6 Pedas and continue without extra grease.
Place a pistachio or sugar decoration into the middle, place on baking paper, and cool in fridge once all Pedas have been rolled. Transfer to a sealed container and consume within two weeks.