Grind roasted unsalted pistachios to a powder in a mixer taking care it's not turned into buttery or paste texture.
Heat sugar and water together and bring it to a low boil stirring it constantly till one string consistency is formed. Place a dot of sugar syrup between two fingers and pull away slowly to check for the string formation.
Add all the powders as well as the coarse grainy pistachios. Immediately stir well with the sugar syrup till it thickens and forms a lump.
Add ghee and again mix well. Cook for 2-3 minutes and then switch off gas.
Line a glass casserole dish or any plate with parchment paper. Transfer the mixture on to it and spread evenly. Sprinkle almond slivers pressing gently into the barfi.
Refrigerate till it becomes firm. Cut it in equal size squares.
