Warm 1 tablespoon of milk and add the saffron and cardamom powder. Give a quick stir and leave aside.

In a deep cooking pot, add the condensed milk, 2 tbsp of Biscoff Spread and milk powder. Mix using a whisk till smooth.

Add the infused milk to the condensed milk mixture and mix well through.

Place over medium heat and bring to a boil, while stirring constantly.

When the mixture starts pulling loose from the sides, add the ghee. (reserving some for rolling the peda’s).

As the mixture cooks it will thicken. Keep mixing till it turns into a doughy ball.

You want to get a consistency so that it’s easy to roll into a ball and retains its shape (test using a small dough ball). Allow the mixture to cool for 5 -10 mins or until you can easily handle it.

Roughly divide the dough into 14-16 portions.

Apply some ghee to your hands and roll into a smooth ball. Press in a wooden cookie mould.

Serve on a plate and finish with a dollop Biscoff Spread in the middle of the doodh peda's.