Take a heavy bottom kadai apply 2-3 drops ghee spread it nicely with your hands & add little water when water boil add full cream milk in it & let it boil
Always boil milk 🥛 in heavy bottom pan

When milk stats boil ; turn the flame 🔥 medium
Scrap edges & reduce milk ; avoid stir continuously. Let it boil & reduce more
After 20-25 minutes milk reduce 500 ml

Now add vinegar but don’t put all first put 3/4 tsp after 3-4 boil check the granules if it’s not very much add more vinegar which is left
A bit curdle not fully curdle ; now you can see nice granules stir continuously now cook on high flame 🔥 it will changed to mawa

Stir continuously on high flame till it dry but color should not change cook till perfect dry no liquid inside
Now switch off flame & transfer in to a plate & spread it

Spread well & cool down under the fan
After 1/2 an hour perfectly cool down mix with hands 🙌 it will like granules
No need to add ghee if you have big hole strainer sieve it for perfect granules

Check it should completely cool down
Add 1/4 cup mishri powder, almonds,pistachio,cardamom powder, saffron & dry rose petals mix it nicely
Ready to enjoy DOODH KA CHURMA