Soak 200 grams of pistachios in warm water for 30 minutes. After soaking, peel the skin and grind the pistachios into a fine paste using a mixer grinder.
In a heavy-bottomed pan, heat 1 tablespoon of ghee on low flame. Add the pistachio paste and cook for 5-7 minutes, stirring continuously to avoid sticking to the pan.
In another pan, heat 200 grams of sugar with 1/4 cup of water on medium flame. Cook until the sugar dissolves and reaches a one-string consistency.
Add the sugar syrup to the cooked pistachio paste and mix well. Cook for another 5-7 minutes, stirring continuously until the mixture thickens.
Grease a tray or plate with ghee and pour the pista burfi mixture onto it. Spread it evenly and let it cool for a few minutes.
Once slightly cooled, cut the pista burfi into desired shapes (usually square or diamond) and let it set completely for 2-3 hours.
Once set, gently remove the pista burfi pieces from the tray and store them in an airtight container.