Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate, keep stirring to avoid burning at the bottom and until the water completely separates, Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for at least 30 minutes 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. You can even knead it until smooth instead of grinding.

Now transfer this grinded mixture to a tawa and cook for 8-10 minutes not more than that. First it will be sticky slowly it will turn into a non sticky mixture.

Can you see the difference, now 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 color. 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 palms. Make a small dent and garnish with pistachios. It will harden while cooling so sure it will not be as fragile as when we mold it.

Then shape into small disc, make a dent and garnish with chopped pistachios. Sandesh is ready!