Step 1

In a small bowl, combine around 25 strands saffron with a tablespoon of warm milk. Set aside.

Step 2

Place the crumbled paneer in a large plate. Knead the paneer using the heel of your palm, smoothing out the grains. Repeat this 30-40 times, until you have a mixture that forms a ball.

Step 3

Melt the ghee in a large, non-stick pan. Add the paneer and use a spatula to mash the two ingredients together. Heat the mixture over a low heat, stirring all the time. Once the paneer has becomes slack and soft, add the milk powder and mix well.

Step 4

Next, add the saffron milk, ground cardamom, grated nutmeg and a very small pinch of salt (pinch the size of an unpopped kernel of popcorn). Mix well and remove from the heat.

Step 5

Spread the mixture in a large plate and allow to cool (uncovered) to room temperature.

Step 6

Add the yellow food colour and knead well to incorporate.

Step 7

Next, add all of the sugar. Use either a spatula or clean hands to knead the sugar in. It will begin to slacken and turn very stick. This is normal so don't panic!

Step 8

Wrap the tightly mixture in cling film and refrigerate for 6-8 hours, or preferably overnight. It will firm up into a stiff block.

Step 9

Break the chilled dough mixture up into small pieces and place in a large plate. Knead one final time, using the heel of your palm to work out any lumps. It should be smooth with very small grains.

Step 10

Make 20g balls out of the mixture. This mix makes around 28-30 Penda.

Step 11

Top the Penda with a few slivered pistachios and a single strand of saffron. Press the Penda gently with a Penda press, stamp or between your palms.

Step 12

Arrange the formed Kesar Penda on a tray and leave in a cool, dry place (uncovered) for 6-8 hours, or until they’re dry to the touch. This final air drying will help the Penda form a dry crust on the outside.