Heat the milk in an iron kadhai or saucepan. It should be stirred at the surface against the vessel so that it evaporates quickly.
When the milk thickens and becomes creamy, squeeze in the lemon juice. The milk will become slightly granular; add sugar, and boil for 10 minutes more.
Pour into a bowl and garnish with powdered cardamoms, charoli, and almonds. Serve hot Or cold as desired.