Grease a small rectangular pan with a little melted butter or Ghee and set aside.
Put a non-stick pan on medium heat. Add home-made fresh Chenna and the condensed milk. Mix everything well and let it cook.
At first, the consistency will be little liquidy, but slowly it will start to thicken.
When the mixture starts to thicken, add cardamom powder, and stir constantly on medium-low heat so that it does not stick to the bottom.
When the mixture is thick enough (it can take about 16 minutes), turn off the flame and pour the mixture into the prepared pan.
Spread it evenly with a spatula. Sprinkle chopped pistachios on top and press them lightly with a spatula.
Let it cool down to room temperature and then put it in the fridge for one or two hours to set.
After it sets, cut it into small squares (I cut them into a diamond shape) to serve.