Boil the milk in a pan over medium to low heat, stir occasionally.
Once the milk starts boiling, lower the flame. Pour the lime juice or vinegar and stir gently. Milk will start cuddling and change into chenna which is cottage cheese.
Turn off the heat and leave the chenna like this for 3 minutes.
Pour the chenna with water in a cheese cloth or thin cotton cloth and let the water drain away. Be careful while doing this as the greenish water will be very hot.
Put the cloth with chenna under the running water, wash them gently to get rid of lemon flavor.
Squeeze little bit with your hand, then hang the cloth with chenna for around 45-50 minutes.
Make sure the chenna should not become too dry.
Now put the chenna over a flat surface and knead it. Start kneading with the heal of your palm for about 4 to 5 minutes.
Then Add Nolen Gur ( Date Palm Jaggery ) and knead again for 2 minutes or until jaggery is totally mixed with the chenna.
Put a nonstick pan on low heat, add the kneaded chenna. Cook on low flame by stirring it continuously with a spatula for about 4 to 5 minutes. When the sondesh will start leaving the pan, immediately turn off the heat.
Do not cook long, sondesh will become hard.
Apply some ghee all over your hand. Take some portion and roll gently within your palm.
If you have molds, brush them with little ghee and give shape with them.
I didn't have molds, so pricked the surface of sondesh with a straw. You will get 7-8 medium sized sondesh.