Balish mishti

Step 1: Bring 10 ½ cups full-fat milk to the boil, take off the heat for 1 minute and add 5 tbsp lemon juice gradually until the curds separate from clear whey.

Step 2: Drain through muslin, rinse with cold water, squeeze and hang for 30 minutes.

Step 3: Knead the chhana with 2 tbsp plain flour for 10 minutes until smooth and slightly greasy, then shape into 6 smooth, flat pillows about 8 × 5 cm, pressing out any cracks.

Step 4: Bring 1 ½ lb sugar, 7 ¼ cups water and 4 green cardamom pods to a rolling boil in a wide, deep pan.

Step 5: Slide in the pillows, cover and boil hard for 25 minutes; they will roughly double in size. Shake the pan instead of stirring.

Step 6: Uncover and boil for 15–20 minutes more, adding hot water if the syrup gets too thick, until the sweets are pale golden and feel springy. Leave them to soak in the syrup for at least 1 hour.

Step 7: Meanwhile, simmer 2 ½ cups whole milk in a wide pan, stirring often and scraping in the skin, for 35–40 minutes until reduced to about 200 ml and thick like custard; stir in 2 tbsp sugar and cool.

Step 8: Lift the pillows out onto a dish, spoon a little syrup over, and cover each with a thick layer of the reduced milk. Serve chilled.