Instructions: Prepare the Khoya: Grate the khoya or crumble it with your hands for a smooth texture. Heat a non-stick pan on medium heat and add 2 tablespoons of ghee. Cook the Khoya: Once the ghee melts, add the grated khoya to the pan. Stir continuously on medium-low heat to prevent the khoya from sticking to the pan. Cook until the khoya starts to turn slightly golden and releases a pleasant aroma. This should take about 8-10 minutes. Add Sugar: Lower the heat and gradually add powdered sugar to the khoya. Mix well until the sugar is completely dissolved. The mixture will start to thicken. Flavor with Cardamom: Add the cardamom powder to the mixture and stir well to incorporate the flavor evenly. Continue cooking until the mixture starts to leave the sides of the pan and forms a soft dough-like consistency. Set the Barfi: Grease a tray or a flat plate with ghee. Pour the khoya mixture onto the tray and spread it evenly using a spatula. Sprinkle the chopped nuts on top, pressing them gently into the mixture. If desired, you can also place a sheet of silver vark on top for a festive touch. Cool and Cut: Allow the mixture to cool down completely at room temperature. This will help it set properly. Once cooled, cut the barfi into square or diamond shapes using a sharp knife. Serve and Store: Your delicious pure khoya barfi is ready to be served! Store the barfi in an airtight container. It can be kept at room temperature for 2-3 days or refrigerated for up to a week.