Curdle milk either with lemon juice / vinegar and let Chena drain excess water. Wash under running water to get rid off the sour taste.
Hang for 7-8 hours to drain off water. We need a soft Chena, should not be too much dry.

Assemble ingredients, churn bread slices into fine powder, and make sugar powder and keep aside.

Mash Chena with help of palms for soft texture.

Add powder Sugar + milk powder + bread powder + rose syrup to Chena and mix gently. Add pink food color and mix well.

Take sandesh mould, take sufficient quantity of prepared mixture, fill in and press it gently and evenly.
Refrigerate for 20 - 30 minutes.

De mould it and Sandesh is ready to serve.