First, combine 1 cup milk, 1/4 cup sugar, and 2 12 cups milk powder in a bowl.

Up until everything is thoroughly incorporated, whisk and mix well.

Put the mixture in a big kadai. encourage using nonstick cookware to avoid sticking

Additionally, stir well on a low flame with 1/4 cup ghee.

As the mixture thickens, continue stirring over a low flame.

After 10 minutes, the mixture starts to separate from the pan and keep its shape.

Avoid overcooking the burfi since it will become hard. Moreover, the combination becomes chewy if it is undercooked.

Place the burfi dough on the baking sheet-lined tray.

Press lightly to ensure that it is level.

Add a few chopped pistachios on top, then gently press.

Cover and chill for one hour, or until completely set.

Unmould the burfi after an hour, then cut with a sharp knife.

Finally, when kept in an airtight container, the milk burfi dish tastes fantastic for a week.