Sandesh

Bring milk to a boil in a heavy-bottomed pot, stirring occasionally. Once boiling, reduce heat to medium.

Add lemon juice gradually, stirring gently, until the milk curdles completely and the whey turns clear. Stop adding lemon juice as soon as curdling is complete.

Line a colander with a double layer of muslin cloth. Pour the curdled milk through it. Rinse the chenna under cold water to remove the acidic taste.

Gather the muslin cloth and squeeze out excess water. Hang for 20 minutes or press under a weight for 15 minutes. The chenna should be moist but firm — not wet or crumbly.

Transfer the chenna to a heavy-bottomed non-stick pan. Cook on low heat, stirring continuously with a spatula, for 8–10 minutes until the chenna dries out slightly and comes together into a smooth, non-sticky mass.

Remove from heat. Add powdered sugar, cardamom powder, and rose water. Mix well until the sugar is fully incorporated.

Dissolve saffron in a teaspoon of warm milk and add to the chenna. Mix to create a uniform pale yellow colour.

Return to low heat and cook for 2–3 more minutes, stirring, until the mixture is smooth and holds its shape when pressed.

Cool slightly until comfortable to handle. Shape into small rounds, ovals, or press into decorative moulds. Garnish each piece with a sliver of pistachio.

Refrigerate for 30 minutes before serving. Serve chilled.