In a pan take crumbled paneer. Further, add milkmaid. Also, add milk powder.

Mix and mash continuously till the mixture thickens. Keep the flame on medium and keep stirring.

Cook on medium flame until the mixture starts to thicken.

Further, add cardamom powder and mix well.

Mix till the mixture starts to separate the pan and forms a lump.

Transfer the mixture to the ghee greased plate.

Level it up and set to a block making an inch thick.

Add chopped almonds. Press gently with the back of a spoon.

Refrigerate for 30 minutes.