Choose either cashews, almonds or pistachio. Grind your choice of nuts to a powder (medium coarse, not fine)
Boil the milk and sugar on medium heat. Keep stirring for about 5 minutes, till it gets slightly thick. Test the syrup for readiness: Drizzle a drop onto a plate. If the syrup runs, it's not ready. If it sits like a pearl, it's ready and the pan can be taken off the heat.
Once off the stove, start mixing the nuts powder into the syrup pan as fast as you can. It should form a semi solid mixture like wheat flour chapati dough. Apply some ghee to the palms of your hand and form a ball. It will be the size of a large grapefruit.
Place the dough on the aluminum foil and start rolling gently with a rolling pin. Choose the thickness you prefer. Start cutting the roll into about 1.5" square pieces using the smooth end of a knife. Decorate as necessary (optional).
Transfer the pieces to a platter. Allow to cool for 4-5 hours.
