Bring milk to boil

Let it boil on low flame until it reduces to 1/3rd.

Now add the sooji and sugar and cook until sugar melts completely.

Add the vinegar and cardamom powder and keep stirring.

The milk will curdle and the whey will separate.

Keep cooking until it starts thickening.

Add ghee in batches and keep on stirring until the halwa leaves the side of the pan.

Transfer to a bowl and garnish with flaked almonds.

Serve it hot or at room temperature.