To a heavy bottom non-stick pan, add 1 tablespoon ghee and milk.
Begin to heat on a low flame and add milk powder.
Mix together continuously to incorporate the powder into the milk.
Regulate the flame to medium and continue to cook, stirring non-stop until the milk begins to thicken. This step takes about 10 minutes.
Regulate the flame to low and add ghee. Mix and keep stirring until the whole thing becomes a mass. This step takes about 5 minutes, but this is just an approximation and may vary depending on your pan and flame (check the step by step pictures in the post)
Take the pan down from the stove and let it cool down.
Test if it is done correctly. For this grease your fingers and take a small portion of the mixture cool it completely and roll to a ball. It should be non-sticky and almost dry, but should be a soft ball.
Troubleshooting: If the mixture is still too sticky it means it is under cooked, put the pan back and cook until it passes the test. Do not proceed to the next step until the mixture passes this stage.
Cool the milk powder mixture completely. Meanwhile, powder sugar in a grinder until very smooth and fine.
Once the milk powder mawa is cool, add the cardamom powder and half of the sugar and mix. Taste test and add more to suit your taste.
Mix the entire milk powder burfi mixture well until it is uniform and smooth. The mixture at this stage will be dry to little sticky.
Let rest in the bowl for about 3 to 4 mins. The mixture will turn dry by then & won't be sticky after resting.
Grease a parchment paper with few drops of ghee. Place the burfi mixture on the paper. Cover with the parchment paper and begin to roll evenly with a rolling pin.
Sprinkle thinly sliced almonds and pistachios all over. Cover and again roll lightly so the nuts go into the burfi.
Let the burfi set at room temperature for a minimum of 1 hour. Slice the burfi to squares. I sliced mine to 16 pieces.
Store milk powder burfi in a air tight jar at room temperature for 3 to 4 days or in the refrigerator for 2 weeks.