1/2 cup powdered sugar
1/2 tsp cardamom powder (optional)
1 tsp ghee
2-litre full cream milk
In a kadhai boil the milk. Turn off the flame & add the lemon juice. Stir well until the milk curdles.
Take a clean cloth & place it over a bowl. Add the curdled milk (chena) chunks to the cloth. Wash the chunks with cold water.
Squeeze the cloth well till all the water is out of the chena.
In a separate bowl, take the chena & knead it with the end of your palm firmly until it is soft & not grainy.
Now add in the powdered sugar & knead for another 10 minutes.
In a pan add the ghee & the chena and the sugar mixture. Cook on low heat until the mixture turns a light cream in colour.
Add the cardamom powder & combine well.
Let the mixture cool down a bit. Now take some in your palms & roll them into small balls and press a bit to make the sandesh.