Boil milk in a deep-bottom pan and reduce to ⅓.

When the milk is reduced in quantity, simmer the flame and add lemon juice to the milk to curdle it.

Once the milk starts curdling, switch the flame off.

Cover the pan with a lid and leave that for 10 minutes.

Strain the water from Chana/ cottage cheese using a strainer.

Put the Chana in the middle of a muslin cloth and tie the edges of the cloth to close it.

Place something heavy (I have used my “Shil Nora / Shil batta”) for this over the Chana-filled cloth.

Leave it for 30 minutes to drain away excess water from it.

After thirty minutes, remove the cloth and there should be a block of cheese as the end product.

Take the Chana/ Cheese block and mash it is using your hands to make it lump-free.

Start kneading the Chana to make it soft.

Mix Condensed milk with the softened Chana.

Now separate the Chana into two parts.

Take one part of Chana in a pan and start cooking it on a low flame by adding 3 Tbsp. of powdered sugar and vanilla essence.

Cook until the Chana solidifies a bit and leaves the edge of the pan. It took me around 7 minutes on low flame.

Take the vanilla-flavored Chana out on a plate.

Start cooking the remaining Chana along with 3 Tbsp. of Sugar and Strawberry Jam/ Compote on a low flame.

The Jam I have used had strawberry chunks and I used that as it is to give a body to the Sondesh.

This portion took me around 10 minutes of cooking as it involved the Jam as well.

Take the strawberry-flavored Chana out onto a plate.

Now grease the choice of the Sondesh mold using a little ghee.

Take a half portion each of the flavored mixtures and shape them as shown in the picture.

Remove from the mold carefully.

Two-in-one Sondesh is ready to serve.