First we would prepare the cottage cheese from the milk. Bring the milk to a full boil. Add the juice of 2 lemons and lightly stir it. The cheese will start separating immediately leaving the greenish whey. Let it cool.
Now put a large cheesecloth over a colander and pour the cheese along with the liquid. The liquid will drain out leaving only the cheese on the cheesecloth.
Tie the opposite ends of the cloth and squeeze out as much water as possible. Then hang it for 2 hours so that any remaining water is drained out and you get only the solid cheese. Set aside.
Grate the coconut and then grind it to a smooth paste adding half liter of milk gradually. Add granulated sugar to the coconut paste and give a final whiz to mix thoroughly.
Transfer the coconut-sugar paste into a big bowl. Add the prepared cottage cheese breaking it into pieces.
Add milk solids/khova to the coconut mixture and now blend everything well together. The mixture would be quite thin in consistency.
Add cardamom powder and rose essence and mix thoroughly.
Transfer the entire mixture into a large non-stick pan and keep stirring on low flame till the liquid evaporates and the mixtures looks like a sticky dough.
Transfer the mixture into a greased baking dish and let it cool completely. Once cooled, refrigerate it for 8 hours so that it sets well.
After it firms up, cut into your desired shape and garnish the coconut sandesh with almond halves. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2014/10/coconut-sandesh/