Put all the ingredients, except the chopped almonds and pistachios, in a heavy bottomed or non-stick pan, and stir together to mix. You'll have a very thick mixture.

Over low to medium heat, cook the mixture while constantly stirring to make sure it doesn't stick to pan. Cook till thick and the mixture starts leaving the sides of the pan, and rolling up into a ball in the centre. Do not cook it beyond this point.

Take the pan off the heat and let the mixture cool. Pinch of small walnut sized portions and shape them into small balls. Flatten slightly and press a little bit of the mixture of chopped almonds and pistachios on the top centre of each Peda. Store them in an airtight container.