SANDESH

Ingredients:
8 cups Milk
1 tbsp Lemon juice
1/2 cup castor sugar

1/4 tsp green cardamom powder
Cherries or Pistachios blanched and chopped for garnishing

Method:

1. Boil milk in a  thick-bottomed  pan. Add the lemon juice and stir till the milk curdles. Strain and immediately refresh the chhenna  with chilled water. Put the chhenna in a piece of muslin and squeeze till all the water is drained out.
2. Knead the chhenna well with the heel of your hand or with the help of a bowl (katori). Add caster sugar and cardamom powder, and knead again.
3. Cook in a non-stick pan on medium heat for 8-10 minutes. Remove from heat and divide into equal sized portions. Roll each portion into a ball and make a dent on the top.
4. When cooled, place a cherry or pistachio in the dent and serve.