In a heavy-bottomed pan add in the 3 tbsp ghee and cook in a low flame till it melts.
to this add in the ¼ cup Milk. I have used boiled and cooled milk. Along with the Milk add ⅓ cup powdered sugar.
Using a whisk Mix well such that the sugar melts.
Next add 1 cup Milk powder. Add the Milk powder in batches.
Keep whisking as you add the Milk powder, so that it doesn't form lumps and stick to the pan
Slowly the mixture combines together, Keep cooking on a low flame.
Using a spatula scrape the edges of the pan and continue cooking.
If the mixture sticks on the pan you can add a little more ghee.
After 7 or 8 mins the mixture slowly gets thick and start leaving the sides of the pan
If you pinch a small part and roll the dough, It will hold the shape. It is the correct consistency.
Switch off at this stage and. Keep a tray ready by greasing it with ghee and parchment paper.
Transfer the barfi to the stay and spread out evenly.
Add crushed nuts and saffron strands if using to the top of the burfi and press it with a spatula or with the backside of the bowl
Let it sit for 30 mins.Once it cools down, Slice the barfi and it is ready to serve.