Soak 200 grams of kishmish in warm water for 30 minutes. After soaking, drain the water and pat the kishmish dry with a clean cloth.
In a mixer grinder, grind the soaked kishmish into a smooth paste. Set aside.
In a non-stick pan, heat 1 tablespoon of ghee on low flame. Add 250 grams of grated khoya and cook it for 5-7 minutes, stirring continuously until it becomes soft and slightly golden.
Add the kishmish paste to the khoya and mix well. Cook for another 5 minutes, stirring continuously.
Add 150 grams of powdered sugar and 1/2 teaspoon of cardamom powder to the mixture. Cook for another 5-7 minutes, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
Grease a tray or plate with ghee and pour the kishmish barfi mixture onto it. Spread it evenly and let it cool for 10-15 minutes.
Once the mixture has cooled down, cut it into square or diamond-shaped pieces. Allow the barfi to set for 1-2 hours before serving.