1.Take heavy bottom silver or iron pan .In medium flame bring the milk to boil.
2. Use long ladle or spatula and keep stirring the milk to avoid milk stick to the pan & formation of milk layer on the top.
3.Keep stirring until the milk reduces to half in medium flame.In the meantime ,grease the loaf pan or plate with ghee and keep it ready aside.
4.Once the milk reduces , add the lemon juice .
5. Now ,the milk start to curdle .( where it forms granules like structure) Continue stirring the milk until it become thick and bubbly.
6.When the milk become thick consistency add the sugar in 2 batches.So that the sugar will dissolve with milk completely.
7.Once the sugar dissolve ,the mixture will become little liquid and don't worry.Continue stirring and reduce the flame to low.
8.After few minute of stirring ,the mixture will become thick ,now add the ghee.Milk start to splutters..
9.Be patience ,after few more minute of continuous stirring ,you can see the milk mixture starts to separate from the pan.
10.Milk turns thick and slightly golden color and starts to leave the pan.Now time to transfer the milk mixture to greased loaf pan or silver plate.
11.If you want the center part of milk cake to be brown ,then cover the loaf pan with thick cloth for 3 hours .The cloth will sustain the heat inside the loaf .So that milk will get little more heat in the center which turns to brown color.
12.Or allow it cool completely, with sharp knife separate the milk cake from sides of the loaf pan and reverse the pan and unmold the cake from pam.
13. Cut into medium piece and serve with topped pistachios or cashews
14.Serve warm or cold to unfold the fresh milk cake at home.