Take 2 liters of milk in a vessel and boil it. In the meantime, extract the juice of four lemons and make the Powder of green cardamoms.

After boiling the milk, switch off the flame and add it to the milk in intervals. Stir and mix it well within each round. Stir and mix until milk solid separates from milk water.

Remove it from the vessel and spread a cotton cloth over the strainer.filter it using a strainer to separate the solids from water. Add the separated chhena to the water and wash it

Squeeze it well to remove the excess water from it. Later on, add it in a grinder jar and whisk it into a smooth paste. Add a one fourth cup of milk,6 tbsp of powdered sugar to it and whisk it more for a while

Add the cardamom powder to it and mix well. Take a container and apply some clarified butter over it. Add the best in it, spread it evenly and tap it.

Place 15- 20 saffron strands over it. Take a vessel, add 2 to 3 cups of water in it.cover and boil it until the steam starts forming in it. After the steam starts forming in it, turn the flame to low and place the container in it.

Cover it and steam it for half an hour on low to medium flame. It has cooked after 30 minutes, remove the vessel and let it cool down. After cooling it,place it in the refrigerator for 30 minutes to set it.

Remove it from the refrigerator after 30 minutes and separate it from the corners using a knife. Heat it for 10 to 12 seconds from the bottom and remove it in the plate by flipping it upside down

Cut it into your desired pieces and steamed Sandesh is ready to be served