Pistachio and Chocolate Burfi

Mix the milk powder and cream in a bowl until it forms a thick and crumbly paste.

Heat ghee in a medium saucepan over low heat for a couple of minutes; stir in the nutmeg and pistachios and toast for a few minutes.

Add the cream mixture and sweetened condensed milk. The mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to pull away from the side of the pan. Don't overcook or it will be chewy.

Pour into a nonstick tray and spread to about 3/4-inch thickness. Spread melted chocolate over the top; decorate with gold or silver leaf. Let cool for 1 hour before cutting into squares. Can also refrigerate for 30 minutes to speed up the cooling process.