White Vinegar - 1/4th cup mixed with 1/2 cup water
100% Pure Maple Syrup - 1/2 cup (may use a little less or more depending on sweetness desired)
A few raisins for garnishing
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the vinegar water mixture gradually and stir the milk gently. When the cheese starts separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or handkerchief.
Wrap the cheese in the cloth, and rinse under cold water for at least 3 minutes, and squeeze well to remove as much liquid as possible.
Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 15 minutes until the cheese almost rolls into smooth soft dough.
Add the maple syrup little by little and knead for a few minutes more.
Make small flat balls of the mixture, put a small dent in the middle and place a raisin on top. Place in the refrigerator immediately. The sandesh will harden slightly in the cold. Must be consumed within 2 days.