1 2/3 cup powdered milk
1/2 cup sugar (white or brown)
1 cup water
3 tbsps unsalted butter
1/3 cup nuts or dried fruits, chopped (optional)
1/4 tsp. powdered cardamom
1/2 cup raw pistachio nuts, blanched & finely chopped
1 tsp. rose water (or a few drops rose essence)
3 tbsps blanched pistachios, slivered, for garnishing

Pista Burfi

1. Combine sugar and water in a heavy bottomed 3-quart saucepan. Stir over fairly on low heat until sugar is dissolved, then raise heat slightly and gently boil for 8 minutes. Remove from heat and let cool until the temperature reaches at about 110 degrees F (about 10 minutes).
2. Add 1 tbsp. of the ghee/butter, the cardamom and the 1/2 cup of chopped pistachios, and, stirring constantly, pour in the powdered milk.
3. When mixture is smooth, place the pan over moderate heat and cook, stirring and scraping constantly, until mixture is reduced to a thick paste which pulls away from the sides of the pan (about 4 minutes). Remove from heat and stir in remaining ghee/butter & the rose water.
4. Using a rubber spatula, spread burfi onto a buttered cookie sheet, and mold into a square about 3/4" thick. Press pistachio slivers into top of burfi. When burfi is thoroughly cooled cut into 24 pieces with a knife (dip knife into hot water, and wipe dry, between each cut).
5. Keep refrigerated in an airtight container. Bring to room temperature before serving. Best served within 4 days.
   Makes 24 pieces
   Preparation time: 25 minutes