In a heavy-bottomed pan, boil 1 liter of milk on medium heat. Stir occasionally to prevent burning.
Once boiling, add lemon juice gradually to curdle the milk. Stir until the whey separates.
Strain the curdled milk through a muslin cloth. Rinse with cold water to remove lemon flavor.
Press out excess water and crumble the chenna (milk solids).
Heat ghee in the same pan, add crumbled chenna, and cook on low heat for 5 minutes.
Add sugar and cardamom powder. Keep stirring until the mixture thickens (10–12 minutes).
Transfer the mixture to a greased tray, flatten the top, and garnish with nuts.
Let it cool for 2 hours, then cut into squares.
