Take full-fat milk in a pot and let it come to a boil. In another bowl take about lemon juice/ vinegar and water. As soon as the milk starts to boil lower the flame and add the lemon juice/ vinegar. Keep stirring till you see the milk curdle completely and you see the whey completely transparent or greenish in colour. Turn of the flame

Immediately filter the chenna and wash it properly to remove all the vinegar.

Hang it for at least 1 hour so that it becomes completely dry.

Take the chenna/paneer on a plate and start kneading.Knead it for 10-15 mins till it becomes completely soft and smooth.

Add the powdered sugar and rose water and mix it properly to the chenna. (You can also use cardamom powder instead of rose water

Now, take a pan and turn on the flame.Keep the flame to the lowest possible. (Choose a burner with low flame intensity)Now, cook the chenna by spread and mashing with your spatula for about 5 minutes.(Overcooking will make the chenna crumbly or the sandesh very hard)

Now, let the mixture cool for 5 minutes. Start preparing the sandesh. You can also use sandesh molds if you have. Garnish with pistachios or kesar and serve.