In a pan, add 1 cup peanut and dry roast it on low flame for 2-3 minutes.

Switch off the flame and remove the cover of peanuts with a kitchen towel.

Now grind peanuts in a mixture jar with pulse grinding, also peanut release oil slightly.

Take out peanut powder into a mixing bowl.

Now in a mixture jar, add mishri or sugar and cardamom powder. Grind it into fine powder. Add powder into the mixing bowl.

Then in a pan, add mawa and roast it slightly.

Add mawa into the mixing bowl and mix everything

Now add 2 tbsp melted ghee and mix well. The mixture is properly bind.

Roll round shapes peda and garnish with pistachio slits.

Serve or store peda in an air-tight container for a week at room temperature or 15 days in the refrigerator.