Firstly, heat milk in heavy bottomed pan.
Heat the milk in medium to high flame.Stir it constantly to avoid burning.
Boil the milk & reduce it to half.
Now mix vinigar with 3tspn water & pour it to boiling mik to make curdle.This time flame should keep on low.
Now add liquid jaggery & stir it continuously on medium flame.Mind it one thing, if you don't have date palm jaggery then don't use other jaggery.Use milkmaid then.
Stir it continuously, milk will thicken &will turns golden brown.Add ghee now.
Now add chopped cherry & mix it well.This time you can add cardamom powder also.I don't like cardamom flavour in milk cake, so I didn't use.
When the mixture will start to leave the sides of the vessel , switch off the flame.
Now put the mixture in greased vessel.I have used my rose shaped & round shaped cake pan.Grease it & put the mixture in it.Cover it & keep it in warm place.
When it became cool keep it in fridge for 4 to 5 hours.After that unmould it & cut it into pieces.