Leave little intervals and stir continuously otherwise the mixture will char.
Don't reduce the ghee amount its all needed for this recipe.
At last after cooling lots of ghee will be oozed out you can remove the maximum and store this halwa.
The thick fermented milk should be definitely diluted and added to sugar syrup.
In this method no string consistency is required for this halwa.
The halwa needs caramelisation to get exact tirunelveli halwa colour.