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Add 2 cups of milk in a vessel and once it reaches the boiling consistency lower the flame, continue heating til the milk reduces to almost 1 and a quarter cup.
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Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice mixed with 1 tsp of water.
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Now you can see that the water starts separating.
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Once the milk has curdled switch off the flame to avoid over coking and drain with a clean muslin cloth.
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Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
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Add this paneer to the boiling milk and mix well and, keep the flame low.
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Now add sugar and cardamom powder to this and mix well.
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Saute it nicely, till the moisture leaves and this become a whole mass.
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This may take 10-15 minutes.
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Grease a plate with ghee and keep aside.
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Once the milk and paneer's combo turns into a mass, transfer this mass to this greased plate.
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Keep the plate in refrigerator for half an hour.
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Take it out, it must be settled by now.
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Cut it into square pieces and garnish it with pistachios and serve.
Recipe notes
You can even heat it for a few seconds in microwave and then serve.
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