Sarbhaja

1. In a wide, heavy-bottomed pan, gently heat the Full-fat milk over low to medium heat. As layers of cream (malai) form on the surface, carefully push them to the side of the pan with a spatula. Continue this process, allowing new layers of malai to form and pushing them aside, until most of the Full-fat milk has reduced and thick layers of malai are accumulated on the sides.

2. Scrape the accumulated malai layers from the sides of the pan and gently press them together to form a thick block or disc. Incorporate 20 grams of Granulated sugar and 1 gram of Green cardamom powder into the malai while pressing. Let the malai block cool and firm up.

3. Once the malai block is firm, cut it into desired rectangular or square pieces.