Sandesh

Bring milk to a boil over medium flame

When it comes to rolling boil, reduce flame to low. Add lemon juice gradually while stirring continuously. Within 1 or 2 minutes, milk solid and whey (liquid portion) will start to separate.

When it separates completely,transfer it to a colander or a large sieve having cheese cloth lined over it and drain the whey. Rinse paneer (chhena) under running water to remove residual lemony taste

Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 min to drain the water. Do not hang it for longer than 30 min otherwise it will become dry. After draining water, untie it

Transfer solidified chhena to a large plate. It should be moist. If it is too dry, Sandesh will turn crumbly.

Knead it like a dough for around 4-5 min or until smooth

Add sugar and cardamom powder

Knead again for around 3-4 min to mix well

Transfer prepared mixture to a heavy bottomed non-stick pan

Stir it continously and cook it over low flame until mixture turns a little dry but is still moist; it will take around 5 to 6 min. Do not cook it for longer suggested time or over medium/high flame to prevent chhena from turning crumbly.

Turn off the flame and let it cool for few min. When it is still warm,knead well until smooth

Divide mixture into 12-14 small portions and make round shaped balls from it. Take each ball,press it gently between your palms and flatten it like thick pattie. For garnishing, place few pieces of pistachios in the center and press it with your thumb. You can also use mold to give desired shape. Place this sweet in a refrigerator and chill it for at least an hour before serving. Consume it within two days and store in a refrigerator.