Boil the milk in a large, heavy-bottomed pan over medium heat until it reduces to half, stirring occasionally. This process can take about 20-25 minutes.

Once the milk has reduced, add the grated jaggery and stir well to combine. Continue cooking for another 5-7 minutes, or until the jaggery has dissolved and the mixture has thickened.

Add the pure cow ghee and cardamom powder to the mixture. Stir well to combine.

Grease a plate or tray with a little ghee. Pour the milk mixture onto the prepared plate and let it cool slightly.

Use your hands or a spatula to shape the mixture into small oval-shaped pedas. You should be able to make about 8-10 pedas.

Let the pedas cool completely at room temperature. You can also refrigerate them for about 30 minutes to set.

Serve the milk pedas at room temperature or refrigerated. You can garnish them with chopped nuts or dried fruits, if desired.

Store the pedas in an airtight container in the refrigerator for up to 3-4 days.