To prepare Sandesh, pour 1 litre milk into a vessel. Place the vessel over medium heat and bring the milk to a boil. Reduce heat and slowly stir in lemon juice. You can see the milk solids will start to separate. Turn off the gas and set the milk aside for 10 minutes to facilitate the curdling process.

Place a cheesecloth lined strainer over a bowl and drain out the whey, reserving the chhana.

Wrap the paneer in the cheese cloth and rinse under running water to remove residual lime juice. Squeeze till all the water drains out.

Place the solid mass of homemade paneer on a plate and knead for about 5 minutes till it’s nice and smooth.

Add the sugar and cardamom powder and combine well. Knead for 2-3 minutes.

Heat a non-stick pan over a low fame. Add the sweetened chena mixture and saute it for 5 minutes till it starts to leaves the sides of the pan. Ensure the mixture is still a little moist or else it will start to crumble.

Take it off the flame and let it cool slightly.

Knead the dough while still a little warm so that’s it’s smooth without any cracks. Divide it into uniform balls.

Flatten each ball between your palms or use Sandesh moulds to get your desired shape. Lightly press some tutti-frutti in the centre of each ball.

Refrigerate the Sandesh for an hour before serving.

Enjoy the delectable Sandesh Bengali sweet.