Boil the milk in a heavy-bottomed vessel. Continue boiling till the milk reduces to half of the quantity on a low flame. Stir it continuously and scrape the sides back into the milk.

Add sugar and reduce the mixture again. (Milk will loosen and cream will start floating.)

Add powdered cashewnuts and cook till the mixture separates the pan.

Take at least 2 water tests, by putting a small quantity of mixture in ice cold water and check if it forms a lump. (If lump is not formed, continue cooking and take another test.)

After the mixture passes the water test take it off the heat. Allow it to cool at room temperature until cool enough to touch.

Churn the mixture in a mixer or chopper so as to form a dough. Take a small portion of the dough and press it into silicon moulds. (Add few drops of rosewater if the mixture seems to be dry.)

Allow it to cool at room temperature or in the fridge for 5 minutes. Unmould the milk cream and store it in air tight container.