Grease a square baking pan or a glass pan to set the barfi.

Heat a non stick pan over medium heat.

Add ghee and milk. Mix well and bring it to a boil.

Add in the milk powder. Mix thoroughly until no lumps are left.

Now add the sugar powder and mix.

If it is too dry, add a little more milk (2-3 Tablespoons) and mix well until combined.

At this stage keep stirring and in about 4-5 minutes the mixture will start to thicken.

Simmer, add cardamom powder and mix well.

It will start to become thick like a dough. Turn off the heat.

Immediately pour this on to a greased pan.

Now, flatten the top with the help of a spatula or a small bowl to get a smooth surface.

Sprinkle chopped almonds and pistachios. With the help of a spatula or a bowl, press them gently to the burfi/fudge so that they stick well.

After the burfi has cooled down completely cut into equal squares and serve.

Store in an airtight container for 2-3 days or refrigerate for about a week.