Mix the cream and milk powder and set aside. Heat butter. Add the ginger pieces and sauté for 30 seconds followed by the cardamom powder. Stir keeping the heat on low and add the condensed milk along with the cocoa powder. Mix them well until the cocoa powder has dissolved to make a runny chocolatey liquid. At this stage add the cream & milk powder mixture. Stir to make sure there are no lumps. Let it smoothen up and start to leave the sides of the pan. Put it out in a greased flat dish. Spread out the barfi mix evenly into the dish and top with the chopped pistachios pressing into the barfi. Cool and set in the refrigerator for 3hrs or overnight. Cut into squares and serve.
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