In a large and deep microwave safe dish, add the condensed milk and the milk powder and mix well. Add either the cardamom powder or the saffron to this and mix well. Place in the microwave and heat on high for a minute.
Remove, mix well and repeat this step for another minute.
Place this back in the microwave if required and cook in 30 seconds increments until done ( about 2.5 minutes to get this quantity to the required consistency ).
To check if done, cool the mixture slightly and if you are able to roll between your fingers you know it is done.
Try not to overcook this mixture as it will result in hard pedhas that are difficult to shape and not as tasty too.
Place the almond/ pistachio sliver on top of the pedha and press lightly while the pedha is still warm.
Cool thoroughly and place in an airtight container and can be kept without refrigeration for about 4-6 days.
Tastes best within a couple of days of making it.
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Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.