Mix 2tsp maids with 1/4cup water and add to the milk.boil milk.add enough vinegar to curdle the milk.as soon as the milk cuddles,add 1bottle (5-6cups) water to the chenna to bring down the temperature.This prevents over-cooking of the Chhenna and helps it to remain soft.

Immediately strain through a muslin cloth.squeeze completely to remove excess water.

Add the sugar and maida to the chenna.mix gently.

Cook this mixture on a very low flame in a heavy Kadhai stirring continuously for 5-6minutes.keep spreading the Chhenna on the sides of the kadai,as the centre bottom of the Kadhai gets the maximum heat.it is cooked on very low heat and with continuous stirring.if the Chhenna gets over heated. Fat will separate and it will get grainy.Remove the Kadhai from the flame at regular intervals so as not to overheat the sandesh.the sandesh mixture is ready when neither too dry not to moist.

Remove from heat to a plate to cool.add 2tbsp coconut.mash with plam.if needed,add 1-2tsp milk gradually.

Shape into balls.rolls in coconut.dot with kesar and colour.sprinkle grated Pista.place in small paper cups to serve.