Heat the milk into a heavy pan. Stir occasionally until it starts to boil.
When it starts to boil, slowly add lemon juice or white vinegar. Immediately turn off the heat and stir slowly for 2 min (don’t move the pan from the stove).
After 2 min, when the milk curdles completely(chana), strain the chana into a muslin or cheese cloth. Pour some cold water over the chana and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
Remove the chana from cloth and set aside.
Heat sugar, cardamom powder and water in a pan. when melts the sugar into a liquid with medium heat, gently shake the pan. Stir continuously on low heat until it becomes thick and sticky.
Now place chana and milk powder into the sugar syrup and stir continuously. When the mixture becomes thick and little bit dry turn off the heat.
Place a baking paper or brush 1tbsp oil over a plate. Take 1/2 tbsp chana mixture and place over the baking paper. Let them cool completely.
Now take 2 of them and press both of them lightly. Make rest of the sondesh. Put raisins over all of them. Your sondesh is ready.