Set a deep thick bottomed pan on low heat

Add the grated Mawa /Khoya and milk powder stir well.

As the mixture starts changing color to light brown add one tsp ghee. Don't stop mixing it as it will catch the bottom.

If the mixture begins to appear dry at any stage, add a tsp of milk at a time Don’t stop stirring.

Once you spread it out in the pan with a spoon, you will see a crumbly texture and dark brown color then add three tbsp. sugar. Take off the flame and cool. So far we have been slowly caramelizing the sugars in the milk solids.

Transfer to a food processor and powder the mixture to turn into a pasty.

Check the sugar and add as desired. Keep aside two tbsp. for rolling.

Put the mixture back on the pan and on low heat. Keep stirring till it comes together and holds well.

Turn off the heat and cool for a a few minutes. Don't cool completely as you cannot roll the pedas then.

Pinch off small portions as it is warm and make small squarish balls .

Roll the pedas in sugar.

Save the pedas in an airtight container