Mango & almond peda (Indian mango almond fudge)

Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in the milk to the mortar and mix well until the saffron has infused into the milk.
Heat a heavy bottomed pot or pan on medium heat and add in the ghee. When the ghee melts, add in the saffron infused milk and heat it for about 2 minutes or until it gets warm.
Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.
Now add in the salt, powdered milk and ground almonds and mix well to combine using a whisk. Break any lumps as you mix everything together.
Cook this mixture on medium low heat for about 15 minutes whisking often or until the peda mixture starts to leave the sides of the pan and just starts to form into a mass. Don't overcook the mix as it can become too hard.
Transfer the peda mixture to a greased plate and let it cool for about 15 minutes. You can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge.
After it has cooled enough to handle, pinch 1 tablespoon sized portions and form round balls with your palms. Then flatted each ball slightly into a round patty.
Garnish each peda with chopped pistachios, rose petals or more saffron if desired.
These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.