Grease a square baking pan or a glass pan to set the fudge/burfi. You can also use a parchment paper on the bottom and grease the sides.

In a non stick pan heat ghee/clarified butter.

Now add the milk, sugar and milk powder. Mix thoroughly until no lumps are left and sugar is dissolved.

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

Add the cardamom powder and mix well.

It will start to become thick like a dough.

Do not over cook otherwise it will become chewy.

Now immediately pour this on to a greased pan and straighten the top.

Now sprinkle the almonds and pistachios and with the help of a spatula or a katori press them gently to the burfi/fudge so that it sticks well.

After the burfi has cooled down completely cut into equal squared. Serve.

You can store these in an airtight container for about a week.