Combine milk powder, sugar and cream in a large microwaveable bowl.
Microwave uncovered (my power setting is 1100 watts) for 3 minutes. Remove, add ghee, mix lightly. Microwave uncovered for another 3 minutes.
Mix lightly. Spoon tablespoons of mixture in a silicone mini muffin pan. Set aside or chill for 10 minutes. Turn out the pedas (fudge rounds). Press crushed pistachios, crushed cardamom seeds and some saffron strands on top of each round.
If using edible gold leaf, gently peel and press lightly on top of each malai peda.
Notes
Shaping Malai Pedas - I use silicone molds because they are easy to turn out without disturbing the shape. Alternatively, you could roll them into balls and gently flatten them to get the traditional round "peda" shape.Milk Powder - This is full cream powder (pasteurized and spray-dried) found in the long-life milk section of the supermarket.Thickened Cream - This has a minimum of 35% milk fats.Cardamom Seeds - Can be substituted with ground cardamom.Edible gold leaf - This can be found in the baking supplies aisle of supermarkets or in specialty baking stores. If you can't find it, just leave it out.Storage - Malai Pedas will keep fresh in the fridge in airtight glass containers for up to a week.