Take milk in a pan with heavy bass Let it to boil. When milk starts boiling, take it off flame and allow it cool a bit. Mix some water in lemon juice and when milk cools a bit, add lemon juice into it little by little and keep stirring.

Lemon will make the milk curdle and it will separate water and milk chena.

Strain the chena through a muslin cloth and pour cold water over it so that there is no flavor of lemon in chena.

Carefully lift the cloth from all sides and press it gently so that excess water drains out.
Chena for making sandesh is now ready.

Take chena in a plate and mash it for 5 to 6 minutes until smooth.
Add milk powder, rooh afza syrup and cardamom powder to it and mix with palms nicely to make it smooth dough.

Pinch very small portion and roll it giving apple shape. Slightly press from the top and place a clove in it with a pistachio (thinly sliced) to give a look of small stem and a leaf.

Make all sandesh pieces like this. Let them cool
Enjoy