Step 1

Divide milk between two heavy bottomed pan and reduce to 1/3rd.

Step 2

Now combine both and let it boil. Keep on stirring to avoid the bottom getting burned.

Step 3

Dissolve citric acid in 2 tbs of water and add it to the reduced milk.

Step 4

The milk will curdle and whey will be separated.

Step 5

Add sugar and keep on cooking until the whey completely evaporates.

Step 6

Add cardamom powder and mix well.

Step 7

Grease a 6" cake tin with ghee and transfer the mixture to the pan.

Step 8

Press it well with the back of a spoon until it is firm.

Step 9

Set aside for 24 hours to set.

Step 10

For demoulding, place the tin on low heat for a few seconds and flip it onto a plate.

Step 11

The cake will slide out of the tin.

Step 12

Slice it up and serve.