This makes enough to fill one 流し器 comfortably
Heat milk, ghee and sugar; then add sifted milk powder (it clumps like mad!). Stir constantly for 5' (otherwise you'll get scorched bits), then add a good amount of salt and spices. Continue to stir until it's no longer sticky (about 10'). Spread, add nuts and chill before cutting.
Traditionally, it's covered with silver leaf: In this case, I'd add the nuts with the spices, and cover with silver leaf. This looks very clean and probably very nice for 干菓子.
Traditional is kardamom, which certainly is nice. For the recipe above, add 1 full tea spoon. Top with pistachios. However, to add more texture to the sweet, I think the pistachios can be candied.
In saying that, I've tried one version where I've infused the milk with chamomile overnight before adding it. To my Western palate, this tastes very nice! Next time, I might expand this with orange blossom water and poppy seeds.