Make sugar syrup by boiling the sugar in water. Keep stirring the sugar till it dissolves. Let it boil till it thickens into a one string syrup. (test it by taking a drop in hand. If it sticks, it's ready). Keep the syrup aside.

Dry roast the pistachio and almond powder. Keep it aside.

In a saucepan, dry roast the coconut flakes for 5 minutes. Keep stirring so that it doesn't stick to the sides or burn.

Add Khoya and blend it with the coconut flakes.

Add ghee and fry coconut and khoya together for sometime.

Add cardamom powder. You can also add vanilla essence or chocolate to enrich the flavor.

Add the cooled sugar syrup to the mixture and start stirring.

Stir well so that all the ingredients mix together to create a paste. The paste will be thick yet elastic.

Now take a baking dish or shallow tray and grease it lightly.

Pour the mixture onto the tray and flatten it with the help of a spatula.

Spread the powdered, roasted dry fruits on top and place the almonds on it.

Refrigerate the fudge for over 1hr. Slice them into desired shape and serve.

Please note that the cooled barfi/fudge may not feel solid enough to be cut. You can still slightly cut and separate it carefully.

You can also put the mixture on aluminium foil moulds before keeping it in the refrigerator. (This way, you can serve the fudge directly on the moulds)