Instructions

• 1 Pour milk into a heavy-bottomed pan and bring to a boil. Stir occasionally to prevent burning.
• 2 Once boiling, add lemon juice. Stir gently until milk curdles slightly but remains grainy (not fully separated).
• 3 Continue simmering on medium heat, stirring often, until the mixture thickens and reduces to about half.
• 4 Add sugar and cardamom powder. Cook until the mixture thickens further and leaves the sides of the pan.
• 5 Grease a tray with ghee and spread the mixture evenly. Flatten the surface with a spatula.
• 6 Garnish with chopped pistachios/almonds. Let it set at room temperature or refrigerate for 1–2 hours.
• 7 Cut into squares or diamonds and serve. Store refrigerated for up to 3 days.