Start with 1 litre of full-fat milk in a wide, heavy-bottomed pan. Add a splash of water to prevent scorching and bring it to a boil.

Turn the flame to high. Gradually add lemon juice—about 1/8 tsp at a time—mixing well and cooking for a minute between additions. Continue until the milk curdles and turns grainy. (We used around 1 tsp, but adjust based on your milk.)

Lower the flame to medium. Add ¼ cup sugar and 1 tbsp ghee. Cook until the mixture resembles palgova (a soft milk fudge).

Add another ¼ cup sugar and 1 tbsp ghee. Stir and cook until the mixture thickens and begins to leave the sides of the pan.

Add 1 tbsp jaggery and cook until the mixture forms a cohesive mass.

Transfer to a tray lined with greased parchment paper. Level with a greased knife. Cover with another sheet of parchment, seal, and wrap with two soft towels. Let it rest undisturbed for 5 hours.

Carefully unwrap and unmold. Cut into desired shapes using a sharp, greased knife. Enjoy your homemade milk cake!