Pour Sandesh into a serving dish and smooth out by pressing down firmly with a spoon. Cut into equally sized portions. Serve either warm or chilled. Use whole milk only. Skim milk is too thin.
Milk takes a long time to boil over, but also boils over fast.
I suggest staying in the kitchen with a good book. When bubbles form, start watching closely. A heavy-bottomed pan is a must to prevent burning. Most Bengalis press the Sandesh into fancy moulds. However these are not essential to enjoy the dish.