Take 2 tablespoons of milk from the measured milk and put it in a small container.
Heat the milk till its warm. Add the saffron strands to it and leave it on the side till required.
Heat ghee in a pan over medium heat.
Add the coconut and stir fry for 2 minutes.
Add milk and cook the mixture till it becomes thick. Stir frequently so that the coconut does not stick to the bottom of the pan.
Add sugar and stir. Reduce the heat and let the mixture cook till it becomes thick. Remember to stir it.
Add the grated mawa and stir till it becomes thick. Add the saffron milk and mix well.
The mixture should come together and all the liquid should be burnt.
Add cardamom powder and mix well.
Grease a small tray lightly with ghee.
Pour the mixture into the tray. Press it together to the thickness you like and level it out using a spatula or a small glass or steel bowl.
Sprinkle the pistachios over it and press it into the barfi gently.
Let the barfi set overnight. Cut into squares and serve.
You can make small balls if you like.