Pour the whole milk into a large heavy-bottomed pan over medium heat. Bring to a boil, then reduce heat to medium-low, stirring frequently to prevent sticking, until the milk reduces to about half its volume.

Add the grated paneer to the reduced milk. Stir well and cook over medium-low heat, stirring continuously, until the mixture thickens further.

Stir in the sugar and ghee. Continue to cook and stir as the sugar melts and the mixture thickens into a soft, semi-solid mass that pulls away from the sides of the pan.

Turn off the heat and stir in the green cardamom powder.

Transfer the mixture to a greased shallow tray, press it down evenly to about 1-inch thickness, and scatter the slivered pistachios on top. Allow it to set at room temperature for 30 minutes, then cut into square pieces.