In a pan, add 2 cups of milk and stir continuously until it becomes thick and creamy, reducing to half its original quantity.

Then, add ¾ cup of sugar and melt it over low heat. Once the milk and sugar mixture is ready, set it aside.

Next, in a mixer jar, add 12-15 cashews and ½ teaspoon of sugar. Grind them into a fine powder and keep it aside.

In another pan, add ½ cup of ghee and 1 cup of wheat flour. Mix well. Place the pan on the stove and stir continuously, roasting the flour over low heat.

Roast the flour until it slightly changes color, becomes aromatic, and the ghee begins to separate from the sides.

Now, add 5-6 tablespoons of desiccated coconut and the ground cashew powder, and mix well.

Then, add the prepared milk and sugar mixture, and mix thoroughly. Cook for just 1 minute on low heat, until the mixture reaches a barfi-like texture. Turn off the heat and transfer the mixture to a greased plate.

Garnish with slivered almonds and pistachios, pressing them gently into the mixture. Let the barfi set for 2-3 hours at room temperature.

Once set, cut the atta barfi into pieces and serve or store it in an airtight container. It will stay fresh for 8 days at room temperature and up to 15 days in the refrigerator.