Bring mawa to room temperature. Crumble or grate it and measure the necessary amount.

Add mawa to a medium-large saucepan, and add the condensed milk, cardamom, and optional saffron milk.

Mix and cook on medium heat, stirring constantly. It’ll melt and turn gooey.

When it starts to thicken and become a mass, turn the heat off and cool down.

Grease your hands and make 12 equal balls. Flatten them slightly and press the chopped pistachios in the center.