Boil the milk fully, curdle it using a juice of lemon
Drain the whey well using a muslin cloth and collect the paneer/ fresh chenna
Knead the chenna for 10 minutes until it become soft and smooth.
Warm a non-stick pan and put the chenna along with sweetened mango pulp
Mix thoroughly and cook it on low heat while constantly stirring it.
Add the cardamom powder now and mix well
You will notice that it gradually changes it's colour and texture, when towards done it will become lumpy or dough like.
Take it off immediately from the heat and transfer into a bowl. Our "maakha" /Sondesh mixture is ready to be moulded, once slightly cool
If you are using moulds, then grease the inner design slightly with ghee
Press the maakha into the moulds, smooth the edges giving a meat shape and gently take them out of the mould.
I have shaped them in form of fruits:pumpkin, orange and of course, mango
Shape the pumpkin, round. Press the top gently and insert an inverted clove.
Gently make curved design using a blunt knife/fork. Similarly create any orange/yellow coloured fruit Sondesh
Serve at room temperature or chilled.
Store airtight and consume within a week
