Boil milk in hard-bottomed vessel .
When milk reaches boiling point, slowly add lemon juice and keep stirring continously.
Milk will start curdling and whey separates.
Add some ice-cubes and switch off gas.
Once ice melts completely , pour curdled milk onto cheesecloth or muslin cloth and drain completely.
Squeeze out water and wash under cold water to get rid off citrus flavour.
Hang it for 30 minutes.
After 30 minutes, remove ready chenna or paneer onto a plate and knead it well for about 7-8 mintues till it becomes soft, smooth.
Add Saffron strands and knead well.
In a non-stick pan, on low heat stir this mixture continuously for about 4-5 minutes or until mixture starts coming together. (Do not dry paneer mixture otherwise it will become chewy, rubbery)
Remove it onto a plate and add cardamom powder.
Let the mixture warm or cool a bit.
Knead the mixture well.
You can grease Terracota Sandesh Mold or any plastic Modak Mold with little butter / Ghee.
Now take out the warm Paneer mixture and immediately shape with molds.
Garnish it with Pistachios and serve