Grease a square or rectangular pan with ghee and set aside.

Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.

Add ricotta cheese. Mix well to combine, and cook the mixture on low-medium heat.

Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.

Soon, ricotta cheese will release moisture, and the mixture will become thinner and moist. It will take about 8-10 minutes.

Now add sugar and cardamom powder. Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.

After adding sugar, the mixture will become thinner. Once the sugar is mixed, add milk powder and milk.

Stir well and continue to cook the mixture. You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.

Once everything is well combined, taste the mixture and add more sugar if needed. Stir the mixture frequently on low-medium heat.

Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.

The mixture should be moist at this point but not wet, and no liquid bubbles should form.

Once the mixture reaches the right consistency, turn off the heat. Pour the Burfi mixture into a prepared pan.

Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.

With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.

Let the Ricotta Cheese Burfi cool down completely. Then, cut it into the desired shape and size.

Serve the Burfi immediately or refrigerate it in an air-tight container for 8-10 days.