Take milk in a pan. Put the flame in medium and let the milk boil. On the other side, cut the Lemon into two pieces.
Squeeze out the lemon juice into the milk with the help of a squeezer. Stir it slowly and let the milk curdle. While the water gets separated from the curdled milk, switch off the flame. Strain the water with the help of a Muslin cloth, tie the chena tightly. Press the Chhena and squeeze out the extra water and transfer the chena on a plate.
Start mashing the chena with your palm till it becomes soft, then in chena add condensed milk, Mango pulp and cardamom powder and mix well.
Take this mixture in pan and cook over low heat, stir continuously till the mixture starts leaving the sides of pan and forms soft dough like consistency.
Turn off the heat, let it cool, then make small balls from the dough and give them 2 inch cylindrical shape.
Cut very thin slices of mango lengthwise with a knife and keep the slices separately each on a plate.
Now take one mango slice, place one sandesh in centre and roll gently so that the mango slice covers the sandesh.
Sprinkle some chopped almonds and saffron strands. Garnish with cherry on top, refrigerate for 1 hour and serve.
