Sandesh

Boil the milk in a pan and wait until it starts boiling.

Switch off the gas and let the milk cool down for about 5 minutes to avoid curdling too tightly when lemon juice is added.

Extract lemon juice into a bowl and dilute it with an equal amount of water.

Gradually add the diluted lemon juice in small amounts to the cooled milk while mixing gently to curdle it.

Stop adding lemon juice as soon as the milk curdles and separate the milk curd cheese (chhena) from the whey using a muslin cloth placed over a bowl.

Wash the curd cheese with little cold water to remove residual lemon juice and cool it down.

Squeeze the curd cheese to remove excess water and transfer it to a plate.

Press the curd cheese firmly with fingers for 5-7 minutes to make it soft and smooth.

Prepare cardamom powder by peeling and grinding the cardamom pods, and finely chop the pistachios.

Add powdered sugar, cardamom powder, and saffron strands to the softened curd cheese and mix well for 2-3 minutes.

Heat a non-stick pan on low flame and add the paneer mixture to it.

Stir continuously for 3-4 minutes on very low flame to remove rawness without letting it crumble or harden.

Switch off the gas and transfer the mixture to a plate to cool down.

Once cooled, mix cardamom powder again thoroughly into the mixture.

Shape the Sandesh by taking small lumps of the mixture, shaping them round with palms, binding and pressing gently.

Make all Sandesh pieces and arrange them on a plate.

Garnish the Sandesh with finely chopped pistachios by pressing them lightly so they stick.

Optional: Add flavors by mixing powdered cashews, pistachios, or almonds into the milk curd cheese before shaping.

Serve and enjoy the soft, flavorful Sandesh.