Instructions

• 1 Heat a non-stick pan, add condensed milk and crumbled paneer. Stir well on medium flame.
• 2 Cook the mixture, stirring continuously, until it thickens and starts leaving the sides of the pan (about 12–15 minutes).
• 3 Add milk powder (if using) and cardamom powder. Mix well and cook for another 2–3 minutes.
• 4 Grease a tray or plate with ghee. Spread the mixture evenly and flatten with a spatula.
• 5 Sprinkle chopped pistachios/almonds on top. Let it set at room temperature or refrigerate for 2 hours.
• 6 Cut into squares or diamonds and serve fresh. Store refrigerated for up to 3 days.