Melt ghee in a skillet, then add milk and milk powder. Mix well.

We must whisk continuously to ensure that there are no lumps. Once we have a thick concentration, add sugar and mix thoroughly.

Once we have a thick caramel texture, add the crushed cashews and mix thoroughly until we have a thick paste off the burner.

Place a small amount of ghee and grease in a mold. Pour in our burfi paste and use a spoon to flatten the upper surface.

Sprinkle sliced/crushed dry fruits and tap with a spoon. Leave it for a time to allow the paste to set.

Place the barfi recipe on a level surface and flip and tap.

Serve the milk powder burfi recipe, having cut it into little pieces.