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Take a large iron cauldron. Pour 3 liters of milk into it. Bring it to a boil on a high flame.
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Stir the milk at regular intervals keeping the flame low. Ensure milk does not stick to the bottom of the pan.
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Boil the milk and reduce it to half. Milk will turn slightly grainy at this stage. Grease a bread tin mould and place it on top of a thick towel.
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Crush the alum (fitkari) into powder or take the juice of 2 lemons. Add this to the milk in small quantities at a time.
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Milk will slowly get thick. It should get reduced to half in quantity and also get a granular consistency. Keep stirring.
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The color of the milk mixture with continuous stirring will turn light brown. You can also see lots of bubbles emerging.
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The next step is to slowly add the sugar. For three liters of milk, we would need approx. 450 gms of sugar, which has to be added in batches.
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Add 2-3 cups of sugar at a time. Wait till the sugar melts and then add the next batch. Do not add all the sugar together as this might curdle the milk completely.
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We just need a granular texture and not curdled milk. Stir the milk continuously for 5 minutes. Note that the mixture forms a lot of bubbles at this stage.
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Add the Clarified Butter(Ghee)at this stage, Ghee also needs to be added in batches. You might need to cook this on low flame for 10-12 minutes. The total Clarified Butter to be added is 80 gms.
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Cook till the mixture thickens well and leaves the sides of the cauldron, not sticking to it.
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At this stage, pour this thickened mixture into the greased tin container. Cover the container well with the towel and keep it aside for 3-4 hours.
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Gently tap the tin upside down to de-mould the milk cake from the container. Cut them into cubes and garnish them with nuts and serve.
