In a heavy bottom pan or non-stick pan, add mawa and milk and let it cook over medium heat. You will see mawa and milk mixture getting softer.

As you cook it will again start thickening like a dough. This process takes around 3-5 mins. Note: If desired, you can add 1 tsp of ghee before adding mawa but I prefer to add it later while forming balls so that it gives shiny effect.

Take the mixture out on a plate to cool down and add cardamom powder. Let it sit for 2 mins or till it is cool enough to touch.

Add sugar and mix, mix and mix till it forms a dough. I recommend adding sugar gradually and tasting the mixture in between to accommodate for varying degree of sugar sweetness and individual taste buds. You don’t want the dough to be either too sweet that you don’t taste the flavors or leave it bland.

Make equal sized balls from the mixture. I like to grease my palms with ghee at this point as it gives shiny texture to peda and doesn’t stick to your palms. Roll it in between your palms and flatten it slightly.

Garnish each peda with a slice of Almond.