Add 75 g milk powder and 60 ml milk to a saucepan. Whisk until the mixture is completely smooth and free of lumps.

Place the saucepan over medium heat. Stir constantly until the milk mixture thickens.

Add 15 g ghee, 7 g cocoa powder, and 30 g caster sugar. Stir until the cocoa and sugar are fully incorporated.

Continue cooking the mixture for 5 to 7 minutes. Stir until it becomes dough-like and releases from the sides of the saucepan.

Stir 5 g ghee for greasing into the cooked mixture. Grease a plate with a little of the ghee.

Transfer the chocolate mixture to the greased plate. Let it cool until warm enough to handle.

Divide the warm mixture into 8 equal portions. Roll each portion into a smooth ball and flatten it in your palm.

Pipe about 3 g Nutella into the center of each flattened portion. Bring the edges together and seal the filling inside.

Roll each filled peda gently into a smooth ball. Press each peda with a peda stamp if desired.

Garnish the pedas with chopped hazelnuts and small pieces of edible gold foil. Serve at room temperature.