In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent sticking.

1. Once the milk starts boiling, reduce the heat to low and continue simmering. Stir frequently, scraping the sides of the pan to remove cream and add it back to the milk.
2. When the milk reduces by half, add sugar and cardamom powder, and let it simmer for another 10-15 minutes until it thickens further.
3. Add lemon juice (or vinegar), stirring gently to help the milk curdle and form the soft, dense texture of Milk Cake.
4. Continue cooking until the mixture thickens to a pudding-like consistency. Remove from heat and add ghee, stirring it in for richness.
5. Transfer the mixture to a greased or lined dish. Smooth out the top with a spatula or spoon.
6. Let the Milk Cake cool to room temperature, then refrigerate for at least 2 hours until firm.
7. Once set, cut the Milk Cake into squares or pieces and garnish with chopped nuts if desired.
8. Serve chilled or at room temperature.