Take 2liters of cow milk in a vessel and boil it.

In the meantime, extract the juice of 4 lemon and make the powder of green cardamon.

After boiling the milk, switch off the flame and add it to the milk in intervals.

Stir and it well within each round.

Stir and mix until milk solid separates from milk water.

Remove it from the vessel and spread a cotton cloth over the strainer.

Filter it using a strainer to separate the solids from water.

Add the separate chenna to the water and wash it.

Squeeze it well to remove the excess water from it.

Later on add it in grinder jar and whisk it into a smooth paste.

Add a 1/4cup of milk,6tbsp powdered sugar to it and whisk it more for a while.

Add the cardamon powder to it and mix well.

Take a container and apply some clarified butter over it.

Add the paste in it spread it evenly and tap it.

Place 15-20 saffron strands over it.

Take a vessel,add 2-3cup of water in it.

Cover and boil it steam starts forming in it.

After the stem starts forming in it turn the flame to low and place the container in it.

Cover it and steam it for half an hour on low to medium flame.

It has cook after 30 minutes, remove the vessel and let it cool down.

After cooling it place it the refrigerator for 30 minutes to set it.

Remove it from the refrigerator after 30 minutes and separate it from the corners using a knife.

Heat it for 10-12 second from the bottom and remove it in plate by flipping it upside down.

Cut it into your desired pieces and steamed sandesh is ready to be served.