For Chena- in a wok boil milk at high flame and stir. When milk is boiled switch off the flame. Mix vinegar with water and slowly add to the boiled milk while stirring. Within 2-3 mins, milk will curdle. Don’t over stir.

In a bowl place strainer, muslin cloth, and strain the curdled milk. Though it would be hot when tolerable to touch press gently the whey from the muslin cloth and tie to a rod to allow the whey to drop.

Set aside the whey for further use in the future in various dishes. To the Chena add to a plate and add Rose Water, cardamom powder, and sugar and knead with the heel of your palm for 7-8 mins.

Make small balls and refrigerate for 10 mins.

For Sandesh - Wash the lychees and peel. Slit from the top and deseed slowly. Add the Chena balls one by one to each Lychee and set them aside on a plate.

Insert toothpicks on the Lychee to keep it firm.

Garnish with chopped pistachios and sprinkle rose petals on the plate.

Enjoy and you can’t stop at one.