In a mixer jar, add 1 cup of cashews and grind them into a fine powder using the pulse setting to prevent the release of oil.

Transfer the cashew powder to a bowl. Add ½ cup of milk powder and ½ tsp of cardamom powder. Mix well and keep the mixture aside.

In a pan, add ½ cup of sugar and ½ cup of water. Mix well and cook until the sugar syrup reaches a one-string consistency.

Add the prepared cashew powder mixture to the sugar syrup and mix well until everything is combined.

Cook the mixture over a low flame, stirring continuously. Add 1 tbsp of ghee and continue cooking until the mixture thickens and starts leaving the sides of the pan.

Transfer the mixture onto a greased plastic sheet and knead it for about 1 minute while it is still warm to achieve a smooth texture.

Shape the mixture into a log and divide it into equal portions.

Roll each portion into a smooth, round ball and press it gently using a peda mould to create the desired design.

Allow the pedas to set at room temperature for about 2 hours.

Kaju Milk Peda is ready to serve! Enjoy it fresh or store it in an airtight container. It stays fresh for 15–20 days when stored properly.