First grease a tray or plate with little ghee and line it with parchment paper. It is optional, but makes it very easy to remove the pieces later.

In a nonstick pan heat condensed milk, grated paneer and milk.

Mix it well together and heat it on low flame. The mixture becomes runny, so don’t worry about it.

As it begins to froth from the edges, add green cardamom powder and continue cooking it on low to medium flame constantly stirring.

In about 5 mins, it begins to solidify again. Scrape the sides of the pan and continue stirring constantly, making sure not to burn it.

As it begins to come together, add two drops of rose essence if using. As you constantly stir it, it will soon leave the sides of the pan.

When the spoon is dragged across the pan, the mixture should leave the sides. Remove from heat. Cooking it any further will make it dry and crumbly.

Pour over the mixture onto the greased pan and even it out.

Sprinkle slivered pistachios and almonds on top, pressed them in slightly. Keep this covered in a refrigerator for 1 hour at the minimum.

After an hour, remove from the fridge and cut into squares.

Store them in an air tight container. Shelf-life is 2 days outside at room temperature and upto a week if stored in the fridge.