Take the 1 litre milk in a heavy bottom pan. Put the flame in medium high and let the milk boil.
Keep the flame on low. Squeeze out the lemon juice mix water in it.
Slowly Add lemon-water mixture in milk.stir and let the milk curdle.
Pour the curdled milk immediately to the Muslin cloth. Wash chenna with fresh water. Squeeze the excess water and then tie a tight knot of the cloth. Hang the Chenna for 30 minutes.

Now transfer chenna into a grinding jar and pulse for 30 seconds to a smooth velvety paste.

Heat ghee in a nonstick pan add chenna paste and Jaggery. Mix both the ingredients nicely and cook it in low flame for 5 minutes until the jaggery melts completely. Stir continuously or else it will stick to the bottom.

Stir continuously and cook it in low flame for another 4-5 minutes or until the mixture converts into a thick mass and releases sides. Turn off flame.

Pour the Sandesh mixture on a plate and allow it to be at room temperature. Take a small portion of Sondesh mixture, make small ball and flatten the ball slightly with palm. Give it any designs of your choice. I use toothpick for designing. Place pistachios in center. Sondesh is ready.
Enjoy