Mix khoya with the sugar in a karahi or wok.
Heat on low flame, stirring continuously.
Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes.
Add cardamom powder & food colour. Mix well.
Take a small fistful of mixture and press into the cookie mould. Turn out carefully.
Press 2-3 slices of pistachio in the center.
Repeat for remaining mixture.