Boil milk by stirring constantly. Add vinegar or lemon juice. Stir constantly, the milk will curdle

Drain the curdled milk in muslin cloth over colander.

Pass cold water over Chenna to remove the smell of vinegar. Keep Chenna hanging for 45 minutes to drain excess fluid.

Either knead Chenna for 10 minutes or blend Chenna for easier way

Add Chenna and Nolen Gur to pan. Cook over low heat. Mix well

It's essential to cook over low heat to prevent Chenna from burning. Keep stirring constantly for 4-5 minutes

Cook until mixture leaves sides of the pan

Transfer mixture to cooled plate, it will be grainy in texture. Allow to cool slightly

While it's still warm, knead mixture until texture turns smooth

If you have Sandesh moulds, then grease it,add mixture and shape it OR just shape like pedas. Press little Pistachio or raisins at centre, this is optional

Serve immediately or Refrigerate and serve cold