Firstly, prepare paneer by boiling milk. Once the milk boil, add lemon juice. Stir well on medium flame until the milk curdles.

Drain the curdled milk over a cloth. You can use the leftover milk to make soup or knead the dough as they are very nutritious.

Rinse off the curdled milk with fresh water to remove sourness from lemon juice.

Squeeze off the water completely and rest for 10 mins or until the water drain off completely.

Heat ghee, cream and milk. Add full cream milk powder. Keeping the flame on low, stir continuously until the mixture starts to thickens.

After 5 minutes, the mixture starts to separate from pan.

Keep mixing until it forms a lump. Finally, instant khoya is ready.

Now, add condensed milk mix well. Do not add any extra sugar.

Mix until mawa is well combined with condensed milk. Crumble or grate the prepared paneer.

Mix and mash until the mixture turns smooth, thickens completely. Keep stirring continuously till the mixture starts to seperates the pan and holds shape.

Add cardamom powder and mix well.

Transfer the mixture into a greased plate lined with butter paper. Alternatively, prepare balls to prepare malai ladoo.

Set well forming a block. Top it with chopped nuts. Press gently.

Allow to refrigerate for 1 hour or till it sets completely.

Now unmould and cut into pieces. I cut into diamond shape. You can cut into rectangle shape or which shape or size you like.

Finally, serve malai burfi or store in an air tight container for a week in the refrigerator.