Add 1 cup of sugar and 5 cups water in a pan and boil till the sugar dissolves.
When the syrup comes to boil, add cardamon.
Meanwhile, take chhena on a flat surface/plate and start rubbing it for 10 minutess till it becomes soft. After 15 minutes the kneaded chhena would be like a dough.
Keep aside 1/4 cup chhena for the mawa. Divide the remaining chhena into 6 equal portions to make small lemon sized balls and then press it lightly to make a rectangular shape.
Place gently all the chhena balls one by one carefully in the syrup and cover it. Cook over high flame for 15 minutes and medium flame for 10 mins.
Turn off heat and keep aside for another 5 minutes. Let cool.
For Mawa Filling
In a nonstick pan heat ghee over medium low heat.
Once ghee melts, add milk, the dry powdered milk, sugar and 1/4 cup chhena.
Keep stirring over medium heat until it starts thickening and leaving the sides of the pan. Set aside.
Putting Together The Cream Chop
Take the chhena balls from sugar syrup and slice it horizontally to get two pieces.
Stuff with the prepared mawa filling and close it. Repeat the same procedure with the rest of the chhena balls.
Garnish with pistachios and almonds. Serve chilled.