Take 1 liter milk in a wide and heavy bottom pan put it to boil.

Once it comes to a boil turn of the Flame and remove the pan from the stove, add in the lemon juice till the milk starts to curdle.

Using a strainer drain the liquid and keep the paneer / chena inside.

In another heavy bottom pan put the remaining 1 liter of milk to boil.

Continue boiling till the milk starts to thicken keep stirring the milk at regular intervals or else it might get stick at the bottom, after around 20 minutes add the chena that we prepared before to the milk continue stirring the mixture continously keep the flame at medium low heat.

Cook the mixture for another 10 minutes or so and add the cardamom powder.

The mixture will start to get really thick now add powdered sugar, ghee and mix, once you add the sugar the mixture will again become little thin so keep cooking till it starts becoming thick again.

Onces the mixture reaches a consistency where it looks like a set turn off the flame and keep the pan inside take a tray grease it with a little butter or ghee pour the mixture on it. Press the mixture using a your hand.

Garnish with pistachios slightly press the nuts into the mixture let the mixture cool down for 2-3 hours before cutting into pieces.

After 2-3 hours it's ready to cut into pieces.