Full cream milk - 2 litres (8-1/2 cups) 
Lemons - 2
Sugar - 2 cups
Water 3¼ cup
Ghee - ½ cup
Milk powder - 2 cups
Cardamom powder - 2 tsp
Almonds to decorate
Rose essence - ¾ tsp

Use lemon and milk to make paneer in the usual way. Make a syrup to thread consistency. Add ½ cup of ghee and the milk powder to the syrup. Add the paneer. Mix everything together on a very low heat. Add cardamom powder. After about 15 seconds turn the heat off. Add rose essence and mix well. Pour into a buttered plate. Decorate with almond slices. This takes a while to set and when set cut into desired shapes. Milk burfy is now ready!