Alwar milk cake

Step 1: Bring 12 ½ cups full-fat milk to the boil in a wide, heavy pan, then keep it at a lively simmer for about 1 hour, stirring every few minutes and scraping the sides, until it has reduced by half.

Step 2: Stir in 1 tbsp lemon juice. The milk should look very slightly grainy, not split into curds and whey; if nothing happens after 2 minutes add a few more drops.

Step 3: Keep simmering for 40–50 minutes, stirring more often as it thickens, until it is a thick, grainy paste like loose porridge.

Step 4: Add 9 oz sugar; it will loosen. Cook for 20–25 minutes on a medium-low heat, stirring constantly, until the mixture turns light golden, pulls away from the sides in one mass and the 2 tbsp ghee you stir in near the end shows at the edges.

Step 5: Stir in ½ tsp ground green cardamom and scrape the mixture at once into a small greased deep tin, about 15 cm square, pressing it level.

Step 6: Wrap the tin in a thick towel and leave it at room temperature for 8 hours or overnight. The centre will turn caramel-brown as it cools slowly.

Step 7: Unmould, cut into squares so each piece shows the brown centre, and keep in the fridge for up to 1 week.