Pour the milk in a thick bottomed pan. Simmer over a low flame, stirring frequently, till it reduces to almost one third of the volume. (This is the key step in the process, all it needs is patience.)
Sprinkle in the sugar and green cardamom powder, continue to cook the milk as it gets further reduced.
At this stage, you need to stir the milk almost continuously to avoid it sticking to the pan or burning.
The reduced milk shall now start coming off the pan. Take a little quality of the reduced milk with a spoon, very carefully touch it, it shouldn’t stick to your fingers. If it sticks, continue to cook the milk for another minute or two.
Switch off the flame. Allow the reduced milk to cool, just enough to handle, yet warm.
Grease your palm with ghee and knead it lightly for 30 seconds.
Grease the moulds with ghee.
Tear a small portion of the reduced milk dough when still warm and gently press over the mould.
Shape accordingly pressing gently with your fingers as shown in the picture.
Let it rest in the mould for 30 odd seconds. De-mould the sondesh now and keep on a greased plate.
Repeat the same process for the remaining reduced milk dough.