Prepare the Pistachio Flour: In a food processor, pulse the raw, shelled pistachios until they form a fine powder. Be careful not to over-process, or it will turn into a paste!

Cook the Base: In a non-stick pan over low heat, add the ghee, milk, and your chosen sweetener. Stir until the sweetener has dissolved.

Mix the Dry Ingredients: In a separate bowl, combine the pistachio flour and milk powder.

Combine & Cook: Slowly add the dry ingredients to the wet mixture in the pan, stirring constantly to avoid lumps. Continue to cook on low heat, stirring continuously for about 5-7 minutes, until the mixture starts to come together and leave the sides of the pan. You’re looking for a thick, dough-like consistency.

Shape & Garnish: Transfer the hot mixture onto a parchment-lined tray. Press it down with a spatula or the back of a spoon to create a flat, even layer. Sprinkle with chopped pistachios and gently press them into the surface.

Cool & Slice: Let the barfi cool completely to room temperature before cutting into your desired shapes.