Procedure

• Divide milk between two heavy bottomed pan and reduce to 1/3rd.
• Now combine both and let it boil. Keep on stirring to avoid the bottom getting burned.
• Dissolve citric acid in 2 tbs of water and add it to the reduced milk.
• The milk will curdle and whey will be separated.
• Add sugar and keep on cooking until the whey completely evaporates.
• Add cardamom powder and mix well.
• Grease a 6" cake tin with ghee and transfer the mixture to the pan.
• Press it well with the back of a spoon until it is firm.
• Set aside for 24 hours to set.
• For demoulding, place the tin on low heat for a few seconds and flip it onto a plate.
• The cake will slide out of the tin.
• Slice it up and serve.