Grease an 8×8 baking pan with baking spray. Line it with parchment paper, allowing for an overhang on the sides.

Preheat the oven to 325 degrees.

In a medium bowl, add the melted butter and sugar, and mix with a rubber spatula until combined. Add the vanilla extract and mix again. Add the all-purpose flour, ground ginger, salt, candied ginger and mix until well combined.

Place the dough into the pan and spread it all the way to the edges. Flatten and smoothen the layer with an offset spatula.

Bake in the lower middle rack of the oven for about 15 minutes, or until slightly golden brown in color.

Remove and let cool.

In a large skillet, on medium-low heat, add the ghee. Add the pear puree and stir with a rubber spatula to combine. Next add the granulated sugar and stir until sugar dissolves.

Add the whole milk and let it warm for about a minute. Add the milk powder next. Keep stirring the mixture, and remove the lumps of milk powder by pressing them against the skillet. Stir continuously for about 5 minutes.

Add the ground cardamom and salt. Crush the saffron between the palm of your hands and add it in. Keep stirring the mixture for about another 10 minutes. The mixture will go to a slow boil and the moisture will start to evaporate, until it starts to leave the sides of the skillet and forms a semi solid mixture.

Add the mixture immediately into the baking pan. Spray the spatula with baking spray and gently press against the barfi mixture until it reaches all the sides and corners of the baking pan, completely covering the shortbread. Smooth the top of the barfi.

Garnish generously with the sliced pistachios and sprinkle saffron, crushed between the palm of your hands, all over. Gently press these in with the spatula.

Place the pan in the refrigerator for about 4 hours for the barfi to completely cool.

Remove from the fridge, and cut into either 16.

Decorate each square with a piece of the edible gold foil for a festive touch.