Once it comes to boil reduce the flame to a medium high.
Let it boil until the quantiy of milk reduces to half and thickens.
Keep stirring so that it doesn't stick to the bottom surface.
Scrap side cream and mix it into milk.
Cook over medium flame until it is of thick and dry consistency. And the milk solid starts leaving the pan.
Now add sugar and cardamom powder. Mix well.
Cook for another 5 minutes on low to medium heat, stirring occasionally.
The milk has thickened now. Turn off the flame.
Take out the mixture in a separate plate. Let it cool down.
Now grease your palm with ghee.And take a small part of mix.
Roll out a bit and slightly flatten it to make it like cookie.
Press it from the centre with your thumb and the Peda is ready. (you can also make some designs as per your choice)
Prepare all of the Peda in the same manner and allow them to rest for 4-5 hours before serving.
You can refrigerate them and eat them within 8 to 10 days.
Use full cream milk for the best result.Make sure you dab enough ghee on your palms as the ghee won't let the Peda mixture stick to your hands.Make sure that you do not overcook the peda's mixture else it will make them chewy.