Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.

Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.

After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.

Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.

The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.