Chena sandesh Recipe -How to make sandesh sweet

Ingredients: 1 litre full-cream milk 2 tbsp lemon juice or vinegar ½ cup powdered sugar ½ tsp cardamom powder 1 tsp ghee (optional) Chopped pistachios or almonds for garnish (optional) Method: Boil the milk. Add lemon juice gradually until the milk curdles. Strain through a muslin cloth and wash the chhena with cold water to remove the sour taste. Hang for 20–30 minutes to remove excess water, but keep the chhena soft. Knead the chhena for 8–10 minutes until smooth and creamy. Add powdered sugar and cardamom powder. Cook on low heat for 3–5 minutes, stirring continuously. Do not overcook. Let the mixture cool slightly, then shape it into small round or oval sandesh pieces. Garnish with chopped nuts if desired and refrigerate for 30 minutes before serving.