Heat the milk in a pan and when it starts boiling then add the vinegar into it to curdle the milk.

Switch off the flame and strain the chhena from the whey.

Divide the chhena into two equal halves.

To one part of the chhena mix half the sugar powder, half the cardamom powder and half of the milk and grind to make a thick batter and keep it aside.

To the other part mix the remaining half of the sugar powder, cardamom powder, milk along with a pinch of saffron and orange food colour.

Grease a aluminium tin with ghee and pour the white part of batter in it and over it pour the yellow part of the batter.

Heat 2 cups of water in a cooker and put a stand in it and then place the aluminium tin carefully in it.

Cover the lid of the cooker without weighing the whistle.

Cook it for 35-40 minutes in low flame.

After that check the sandesh with the help of a toothpick. If it comes out clearly then it is perfectly steamed and switch off the flame.

After cooling down demould the sandesh from the tin.

Now your steamed sandesh is ready. Garnish it with some saffron strands.

Cut it into pieces and serve.

You can store it in the refrigerator for 3-4 days by placing them in an airtight container.