Ingredients
2 litres milk
1/2 cup sugar
1/2 cup lemon juice
1/4 cup ghee
1/4 teaspoon cardamom powder
1/4 cup chopped nuts
1/4 teaspoon saffron strands
1/2 cup water
1/4 teaspoon rose water
1/8 teaspoon salt
Method
First, boil the milk in a large pot. Stir it occasionally to prevent burning.
Next, add the lemon juice to the boiling milk and continue stirring until it curdles.
Once the milk has curdled, strain it through a cloth to separate the whey from the curds.
Heat ghee in a pan and add the curds. Cook them on low heat, mixing in sugar, cardamom powder, saffron, and salt.
After about 10 minutes, the mixture should thicken. Pour it onto a greased tray and let it cool. Cut into pieces once cool.
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