Grease the 8x8 inch square pan with ghee and keep it ready.
Take (desiccated) dry coconut powder. sweetened condensed milk and rose water in a pan.
Turn the heat on medium, mix everything well and cook with stirring constantly till everything comes together and becomes thick. It takes about 5-7 minutes only.
Spread the mixture evenly onto the prepared pan. Sprinkle crushed pistachios and pat it lightly so they stick to the burfi. Let it cool down and set for a few hours.
Cut into square pieces and serve.
Notes
Size: I have used an 8x8 inch square pan to set the burfi. Hence I get really thick pieces. Depending on the size of your pan/plate you will get thick/thin pieces.Storage: good for 10 days in the refrigerator in an airtight container. Haven't tried freezing yet - would love to know if anyone does!Serving refrigerated burfi: I prefer to warm up for 3-4 seconds in the microwave before serving.