Wash and chop 500 grams of ripe plums into small pieces, removing the seeds.
In a heavy-bottomed pan, heat 2 tablespoons of ghee on medium flame.
Add the chopped plums to the pan and cook for 10-12 minutes, stirring occasionally, until the plums become soft and mushy.
Add 250 grams of sugar to the pan and mix well. Cook for another 10-12 minutes, stirring continuously, until the sugar dissolves and the mixture thickens.
Add 1/2 teaspoon of cardamom powder and a pinch of saffron strands to the mixture. Mix well and cook for another 5-7 minutes, until the mixture leaves the sides of the pan and forms a thick, sticky consistency.
Grease a tray or plate with ghee and pour the plum 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 (barfis) using a sharp knife.
Garnish the plum barfis with slivered almonds or pistachios and serve.