To make authentic Mathurawasi Peda, start by boiling 1 liter of full-fat milk in a heavy-bottomed pan over medium heat, stirring frequently to prevent it from sticking. Once the milk comes to a boil, reduce the heat to medium-low and let it simmer, stirring occasionally to avoid forming a cream layer on top. As the milk reduces by about two-thirds, add 100 grams of khoya (mawa), mixing it thoroughly. If you don’t have khoya, you can substitute it with condensed milk, but khoya gives the peda its signature richness. While the milk continues to simmer, dissolve saffron strands in 2 tablespoons of warm water and add the saffron-infused water to the pan, which will impart a golden hue and a subtle floral aroma to the peda. Gradually add 200 grams of sugar, stirring until it's fully dissolved, and if you’re using milk powder, add 3 tablespoons now to enhance the texture and help thicken the mixture.Let it cook on low heat, stirring occasionally, until the mixture thickens and starts to come away from the sides of the pan, which should take about 15-20 minutes..........