firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.

whisk and mix well until everything is well combined.

transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking

also add ¼ cup ghee and mix well on low flame.

keep stirring on low flame until the mixture thickens.

the mixture will hold the shape and starts to separate the pan after 10 minutes.

do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.

transfer the burfi dough into the tray lined with baking paper.

press gently, making sure its leveled up.

top with few chopped pistachios and press gently.

cover and refrigerate for 1 hour or until it sets completely.

after 1 hour, unmould the burfi and cut with sharp knife.

finally, milk burfi recipe tastes great for a week when stored in an airtight container.