Milk - 1 litre (preferably full cream)
Lemon Juice - 1.5 tbsp
Powdered Sugar - 1/8 cup(heaped cup)
Pista - 1 tbsp powdered coarsely(just for garnishing)
Kesar / Saffron - few strands
Bring milk to a boil, then add lemon juice.
The milk will start curdling and the water will seperate, keep stirring to avoid burning at the bottom and until the water completely sepeartes. Switch off.
Collect the paneer and transfer it to a muslin cloth, tie and hang it for at least 30mins for all the remaining water to get strained.
Then open and wash it well with water to get rid of the sour taste of lemon.
Squeeze excess water.
Then add powdered sugar with this paneer and grind it a smooth paste.
Now transfer this ground mixture to a non-stick tawa and cook for 10 mins (just 8-10mins not more than that).
First it will be sticky slowly it will turn into a non-sticky mixture.
While it starts turning non-sticky then add saffron strands and mix well.
When the saffron is absorbed and is totally non-sticky it will slightly change its texture and colour.
Switch off at this stage.
Collect this mixture in a bowl, the final stage mixture is called `Makha` - the not yet moulded sandesh .
When it is warm make a small ball and flatten it slightly with your palm.
Make a small dent and garnish with pistachios.
It will harden while cooling so you can be sure it will not be as fragile as when we mould it.