Sandesh

Prepare the Chhena (Paneer)

In a large pot, bring the milk to a boil over medium heat, stirring occasionally to prevent it from scorching.

Once the milk comes to a boil, reduce the heat to low and gradually add the lemon juice or vinegar, stirring continuously until the milk curdles and separates into curds and whey.

Turn off the heat and let the mixture sit for a few minutes.

Line a colander with a clean muslin cloth or cheesecloth and strain the curdled milk. Rinse the curds under cold water to remove any acidic taste from the lemon juice or vinegar.

Gather the cloth and squeeze out excess water. Hang the cloth for about 30 minutes to an hour to allow the remaining whey to drain completely.

Prepare the Sandesh Dough

Transfer the drained chhena to a clean, flat surface. Knead the chhena for about 10-15 minutes until it becomes smooth and free of lumps.

Add the powdered sugar and cardamom powder to the chhena. Mix well and continue to knead until the sugar is fully incorporated and the mixture is smooth and creamy.

Shape the Sandesh

Divide the dough into small, equal-sized portions. Shape each portion into small balls or flatten them into discs. You can also use molds to create different shapes.

Place the shaped Sandesh on a plate.

Garnish

Garnish each Sandesh with finely chopped pistachios or almonds. You can also add a saffron strand on top for a touch of color and flavor, if desired.

Serve

Refrigerate the Sandesh for at least an hour to allow it to set.