Large heavy bottom pan
2 quarts whole milk
¼ cup of lemon juice (or lime juice)
fresh paneer from 2 quarts of milk
a handful (approx. 8-12) each of almonds and pistachios cut into slivers
a few saffron strands
1 tbsp warm milk (to soak saffron)
1/2 milk powder
1/2 cup powdered sugar (or regular, granulated sugar)
1/2 tsp cardamom powder
1 tsp Rose water
Heat the milk in the pan till it almost start boiling , then turn off the heat. Do Not boil the milk.
Add lemon juice (or citrus substitute) one tbsp at a time.
Stir the milk constantly while adding the lemon juice; the solid curds will separate from the liquid whey.
Place the cheesecloth in a strainer, and strain out the whey from the curds. Allow the curds to cool for at least 15 minutes.
During this time, begin prep for the Sandesh.
Use the cheesecloth to squeeze out any excess moisture.
Set aside and begin mixing the ingredients for the dessert.
Soak almond with the saffron in warm milk. Keep aside to use as topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
Combine the sugar, milk powder and paneer and mix well.
Place on a medium-low flame, folding the doughy mixture continuously for 4-5 minutes in the pan.
When the mixture becomes slightly more solid in texture, splash the rose water on it and remove the pan from the heat. Stir a few more times.
Allow the mixture to cool.
Add sugar and cardamom powder and mix until smooth dough is formed .
Make small balls out of the dough topped each ball with nuts and chill in refrigerator for few hours before you serve .