PREPARATION

1. In a bowl, add 250 grams cashews, 500 milliliters water and soak for 3 - 4 hours.

2. In a blender, add the soaked cashews, 200 milliliters milk and blend it into a smooth paste.

3. Take a heavy skillet, add 1.5 litres of milk.

4. Heat 1.5 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

5. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

6. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

7. Scrape the milk solids from the sides and add to the milk. 

8. The milk will continue to reduce and thicken as its being simmered on a low heat. 

9. Continue to simmer and stir. 

10. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

11. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.

12. Remove it from heat and keep aside.

13. Heat 100 milliliters ghee in a heavy skillet, add blended cashew paste and mix it well.

14. Then, add 120 grams powdered sugar, 1 teaspoons ardamom powder, 1/2 teaspoon saffron and mix it well.

15. Now, add the prepared khoa and mix it again.

16. Cook for 8 - 10 minutes on medium heat.

17. Remove it from heat and allow it to cool.

18. Take some mixture in your hands and shape it into a peda.

19. Garnish with pistachios.

20. Serve.