In a heavy bottom skillet at medium heat, add the grated khoya and milk. Keep stirring until it the khoya turns into a smooth texture.

Add the sugar, ground almond and ghee and keep stirring until it all comes together into a dough that doesn't stick to the pan. It should take roughly 15 minutes. Do not increase the heat and do not leave the skillet unattended. You have to stir constantly or else it will get burnt at the bottom.

To test if the dough is ready, switch off the heat and take a tiny amount of the dough on a plate. Give a few minutes for it to cool down, so you can handle it comfortably. Try to shape the dough into a ball. If it forms the shape and doesn't stick to your finger, the dough is ready.

Take the dough to a plate and spread it out to cool off slightly, so you can handle it to shape the pedas.

Take a small portion as per your liking and press it between your palm to smoothen the texture and shape it into a ball. Then, if you are using any design like a cookie presser or back of a glass, press it down gently. Or you could just press it gently and tiny dent in the center with your thumb. If you like, you could add an almond or chopped almond in the dent to create some design.

Leave the peda aside for an hour to cool it off completely, after which the shape will retain, and it will not feel too soft anymore.

Store the completely cooled peda in a clean airtight jar.