Boil milk in a pan on a low flame till milk becomes 1/4 th in quantity.let the cream collect on the sides of the pan.scrap the cream and mix with milk.Add sugar. Switch off the flame. Let the rabdi cool and keep in the fridge.

In a pan take 250 ml milk and boil. Add vinegar, paneer will separate. Collect it in a clean cloth. Keep it on a strainer and squeeze the cloth to remove water.Now dip it in ice cold water to wash away vinegar and squeeze off all the water from it.Add sugar and mash with palms to make it soft.

In a pan take ghee, roast cashew nuts and fresh coconut.nix castor sugar and essence. Fill this mixture in paneer and roll them into sandesh balls.marinate Sandesh in crushed dry fruits.

Take out chilled rabdi in a serving bowl and serve it with stuffed Sandesh!