firstly, in a mixer jar take 3 tbsp sugar and 1 tsp vanilla extract.

grind to a fine powder to make vanilla sugar. if you have access to a vanilla bean pod, then scrape out the seeds and mix them with sugar.

vanilla sugar is ready, keep aside. adding vanilla sugar helps to add extra flavour to burfi.

now in a large bowl take 4 cup milk powder and 1 cup ghee.

mix well making sure the milk powder and ghee is well combined. to make burfi soft, then increase the amount of ghee to 1.5 cup.

also, add prepared vanilla sugar and mix well. keep aside.

in a large kadai take 1¼ cup sugar and ½ cup water.

stir well until the sugar dissolves completely.

continue to boil till the 1 string consistency of sugar syrup is attained.

now keeping the flame on low, add milk powder mixture.

keep stirring until the milk powder is well combined in sugar syrup.

further, add ¼ cup butter and mix well. adding butter helps to get milky bar flavour and makes burfi softer.

continue to cook on low flame until the mixture turns silky smooth consistency releasing ghee. you can also check by making a small ball and it is perfect if the mixture is non-sticky and holds shape.

now transfer the mixture into the tray lined with baking paper.

top with pistachios, almonds and press to level it up.

rest for 2 hours or until it cools completely.

now cut into pieces and ready to serve.

finally, enjoy ice cream burfi for a week when stored in the refrigerator.