Firstly, boil 2 litre full cream milk in a thick bottomed pan, stir occasionally.

Turn off the stove add add 3 tbsp of lemon juice / vinegar / curd

Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 minutes to drain the water.Do not hang it for longer than 30 minutes otherwise it will become dry. After draining water, untie it.

Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3 to 4 minutes.

Allow the mixture to cool. Add sugar, pistachio essence, and cardamom powder and mix until a smooth dough is formed.

Lightly grease the molds with ghee.put little dough on it.

Chill for a few hours, unmould carefully and serve.