Heat the ghee in a non-stick kadai; add the gram flour and sauté on low heat, stirring continuously, for ten to fifteen minutes, or till it starts changing colour and is fragrant.
Add the cardamom powder and pistachio and almond slivers, and mix. Remove from the heat and set aside to cool.
Add the powdered sugar and mix well.
Grease a six-by-eight-inch aluminium straight-sided shallow tray with the ghee. Pour the gram flour mixture into the tray and spread it evenly with a greased spatula.
Cool and cut into squares or diamonds and serve.
Store the burfi in an airtight container.
Makes 300 grams