firstly, in a large bowl take 3 cup milk powder, 1 cup prepared instant thandai masala, and 1 cup ghee.
mix well making sure everything is well combined.
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 the mixture.
keep stirring until the milk powder is well combined in sugar syrup.
further, add 2 tbsp ghee and mix well.
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 almonds, cashews, 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 thandai burfi for a week when stored in the refrigerator.