DIRECTIONS

1.Take the 1 litre milk in a heavy bottom pan.
2.Put the flame in medium high and let the milk boil. Tip: While boiling the milk, put the flame in medium and stir occasionally. Otherwise, the milk will stick to the bottom of the pan and a burning smell may get induced into the milk..
3.Put the flame in lowest.
4.On the other side, cut the Lemon into two pieces.
5.Squeeze out the lemon juice into the milk with the help of a lemon squeezer.
6.Stir it slowly and let the milk curdle.
7.Stir for 1-2 minutes in lowest flame.
8.On the other hand, place a colander in the sink of kitchen and put a Muslin cloth on the colander.
9.When the water gets separated from the curdled milk, switch off the flame.
10.Pour the curdled milk immediately to the Muslin cloth.
11.Gather the corners of the cloth.
12.Put the Chenna into the running water. Wash the Chenna carefully. This helps to remove the flavour of Lemon
13.Squeeze the excess water and then tie a tight knot of the cloth.
14.Hang the Chenna for 30 minutes.
15.Transfer the chenna into a jar of a grinder and close the lid of the jar.
16.Pulse the chenna for half a minute to a smooth velvety paste.
17.Take a heavy bottom pan on lowest flame.
18.Add the pulsed chenna and grated nolen gur (Date palm jaggery) one by one into the pan.
19.Mix both the ingredients nicely and cook it in low flame for 5 minutes until the jaggery melts completely. Stir continuously or else it will stick to the bottom.
20.Add 1 tablespoon milk into the mixture and mix it nicely.
21.Cook it in low flame for another 4-5 minutes. The content will start becoming thicker gradually. Stir continuously and cook it until the mixture converts into a thick mass and releases sides.
22.Switch off the flame and put the pan down.
23.Pour the Sandesh mixture on a plate and allow it to be at room temperature.
24.Take small portions of the Sandesh mixture and make small balls with your hands. Flatten the ball slightly with our palm.
25.Put them into the mould and design them.