METHOD TO PREPARE
Grease a small square or rectangular pan with 1 teaspoon of Nanak ghee or line it with parchment paper. In a heavy-bottomed non-stick pan, heat the Nanak Khoa over low to medium heat, stirring continuously for 4-5 minutes until it softens and begins to melt. Add the milk and powdered sugar, stirring until smooth and the sugar dissolves completely.

Gradually incorporate the cocoa powder and vanilla essence, stirring to prevent lumps. Continue cooking until the mixture thickens and starts to pull away from the sides of the pan (about 5-7 minutes). Turn off the heat.

Pour the mixture into the prepared pan, smoothing it evenly with a spatula. Garnish with slivered pistachios, pressing gently to set them in place. Allow the burfi to cool for 30 minutes at room temperature until firm. Once set, cut into squares or diamonds.