Jaggery Sandesh

1: Bring the milk to a boil. Turn off the flame.

2: In a bowl, combine vinegar and water together. Add it gradually to the milk and mix until the milk starts to curdle.

3: Strain it into a muslin cloth placed in a strainer. Then hang it and allow it to rest for 30 minutes.

4: Take the milk solids and knead it continuously for 5 minutes or until it becomes smooth.

5: In a pan, heat the jaggery over low-medium heat until it melts.

6: Add the kneaded chena (milk solids) and cardamom powder, and mix until fully combined.

7: Continue cooking on low heat for 5 minutes or until the mixture is smooth and starts to leave the sides of the pan. Transfer it to a bowl/plate.

8: Allow it to cool for a few minutes, then transfer it to a mixer jar and blend it for 5-10 seconds.

9: Fold small roundels of it and then flatten it slightly on the top, to form the shape.

10: This is best eaten on the same day itself, or can be stored in the refrigerator for 2 days.