Heat a heavy bottomed pan and melt clarified butter.Add condensed milk solids and sapodilla puree. Saute well until chikoo puree leaves ghee on the sides of the pan Add powdered sugar, cardamom powder, and pistachio powder. Mix well and put off the flame. Cool the chikoo mixture. Put the mixture in a plate and spread evenly. Cut into small squares and garnish with pistachio powder and pistachios. Freeze and then serve.