Instructions

1. 1
   Bring milk to a boil, and reduce heat to low.
2. 2
   Gradually mix in lime juice, one tablespoon at a time, until the milk solidifies and the curds (solids) separate from the whey (greenish water).
3. 3
   Strain this mixture through cloth, and reserve the solid curds. This is paneer.
4. 4
   Heat ghee in a frying pan over low heat.
5. 5
   Add the curds to the pan, and press with a spoon to form small grains. Cook for 10–15 minutes over low flame, then remove curds from the heat.
6. 6
   Combine the curds with the milk and sugar. Make it into a paste, and return it to the frying pan.
7. 7
   Start cooking on medium heat very patiently with nonstop stirring. If you see it drying out, add a little more milk.
8. 8
   When the mixture becomes brown and granular, remove it from pan. It may take as long as 1.5 hours to reach this consistency.
9. 9
   Mix in cardamom, and let it cool down.
10. 10
    Once the pedha cools to normal temperature, mix it in a grinder until smooth. If it is too dry to shape, mix in 2–3 tablespoons of milk until it reaches the right consistency.
11. 11
    Roll into uneven oval-shaped pedha.
12. 12
    Garnish the shaped pedha with little sugar.
13. 13
    Serve immediately or store for up to a week in airtight containers.