Pour the milk in a pan and bring it to a boil. Turn off the heat. After 5 minutes, add in vinegar and water into the milk. Stop adding when the milk begins to curdle. (Do not add all the vinegar and water in one go.)
Stir gently after 5 minutes. By now the cheese and greenish clear whey should separate.
Take a muslin cloth on a large strainer and collect the cottage cheese. While on a strainer, add a glass of water to remove sourness from the cottage cheese.
Bring edges of the cheese cloth together and tie a knot. Squeeze the cheese cloth to remove excess water and hang the cheese cloth for 4 to 5 hours.
Transfer this cottage cheese to a plate and mash it with your hands for 15 to 20 minutes. It should become soft and smooth in texture. Add date palm jaggery and cardamom powder. Mash for another 5 minutes.
Transfer this mixture to a thick bottom steel wok. Cook on a low heat. Stir and cook for 6 to 7 minutes.
Turn off the heat. As soon as you are able to handle it, stuff a spoonful of mixture into the mould. Press and gently nudge out. You can also make balls with this mixture.
Decorate ans serve with slivered pistachios or almonds.