Take 1 litre milk in vessel and boil it. When it comes to boil off the flame. Add lemon juice gradually, mix and stir till milk curdles and seperates into chena and whey.
Spread clean cotton or muslin cloth in strainer. Pour curdled milk and drain all whey from it. Wash with running water for 2 minutes so sourness of lemon juice removed from it. Squeeze it and put some weight on it for 15-20 minutes. Fresh chena is ready.
Take chena in mixer jar and blend till turns smooth. Add rose syrup, milk, sugar and rose water. Blend till smooth creamy texture.
Grease mould with ghee. Transfer prepared mixture into and spread evenly. Apply chopped fresh or dry rose petals and chopped cashew nuts on it.
Boil enough water into steamer and put a stand into. Put mould on it. Cover with lid and steam for 20-25 minutes on medium flame. Check with knife or toothpick. If it comes out clean sandesh is ready.
Allow it to cool down at room temperature. Then keep in fridge for 1-2 hours. Then unmould it and cut into pieces in desired shape. Delicious rose sandesh is ready to serve.
