Pour the milk into a thick and deep bottomed pan. Bring the milk to boil on low to medium flame.

Now lower the flame and simmer the milk stirring at regular intervals. When the milk froths while simmering, stir with a spatula.

Scrape the milk solids from the sides of the pan and mix it with the simmering milk.

The milk will be reduced considerably, after 2 hours. Continue simmering with stirring.

The process happening here is all the moisture evaporates and milk will get reduced to solids.

When you see bubbles bursting, start to stir continuously since this will dry fast and chances to burn are more.

Cook until it becomes thick and solid. The khoa (evaporated milk solids) is ready.

Now remove from heat and keep aside.

Now separate the pistachios from the shell.

Roast the pistachios in ghee for 1 minute on low flame. Then transfer the roasted pistachios into a bowl and let it cool.

When it is cooled completely, pulse it in a mixer to make a crushed powder. Don’t overdo or oil will ooze out.

Powder the cardamom.

Add 1/2 of the crushed pistachios and cardamom powder into the evaporated milk solid (khoa) and mix well.

Now make the sugar syrup. Mix sugar and water in a pan. Boil to form a thick syrup.

Remove from heat and add the milk solid-pistachio mix into it. Mix well until combined.

Transfer to a bowl and top with remaining crushed pistachio.

Let it cool completely. Refrigerate and enjoy.