Add 75 g milk powder and 60 ml milk to a saucepan, then whisk until the mixture is completely smooth and lump-free.

Place the saucepan over medium heat and stir the mixture continuously until it thickens.

Stir 15 g ghee and 30 g caster sugar into the thickened milk mixture until evenly combined.

Cook for 5 to 7 minutes, stirring continuously, until the peda mixture forms a mass and releases from the sides of the saucepan.

Grease a plate with a small amount of ghee and transfer the cooked mixture onto it to cool until comfortably warm to handle.

Divide the warm mixture into 8 equal portions and roll each portion into a smooth ball.

Flatten each ball into a small disc and place about 5 g pistachio paste in the center of each disc.

Bring the edges around the pistachio filling and pinch them closed, then roll each peda gently into a smooth round shape.

Press each filled peda lightly with a peda stamp if desired and arrange the pedas on the serving plate.

Finely chop 10 g pistachios and garnish the pedas with chopped pistachios and 5 to 7 saffron strands.