Pour full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent burning at the bottom.

Continue simmering the milk until it thickens and reduces to about one-third of its original volume. Stir frequently so it doesn’t stick to the sides or bottom.

If using milk powder, add it now and mix well. This helps the mixture thicken faster and gives a richer texture.

Once the milk has thickened, add sugar and stir continuously until it dissolves completely and the mixture starts to leave the sides of the pan.

Add ghee and keep stirring. The mixture will become glossy and start to come together like a soft dough.

Add cardamom powder for a sweet aroma. Mix well to combine all the flavors evenly.

Grease a tray or plate with ghee and line it with parchment paper. This prevents sticking and makes it easier to cut the barfi later.

Transfer the mixture to the prepared tray and spread it evenly with a spatula. Smooth out the surface while it’s still warm. Sprinkle chopped pistachios or almonds on top and gently press them into the surface. Let it cool at room temperature.

Once the mixture has set completely, cut it into square or diamond-shaped pieces. Serve fresh or store in an airtight container for up to a week.