Grease a dish/baking tray with desi ghee and line with a parchment paper.

Add milk, sugar, milk powder and clarified butter in a karai (wok) and mix on a very low flame until there are no lumps.

Keep cooking on a very low flame, stirring continuously, until the sugar dissolves and milk starts to thicken.

Keep cooking on a very low flame until the mixture leaves the wok and forms into a dough.

Turn the flame off and transfer the mixture immediately into the prepared dish and spread evenly.

Top with chopped pistachios and press gently.

Refrigerate for 3-4 hours or overnight.

Take out of the tray and cut into small cubes.

Serve chilled.