Kesar Sandesh

Ingredients:
1 liter full cream milk
2 tablespoons lemon juice or vinegar (diluted with 2 tablespoons of water)
1/2 cup powdered sugar (adjust to taste) A pinch of saffron threads
2 tablespoons warm milk
1/4 teaspoon cardamom powder
1 tablespoon chopped pistachios (for garnish)
Instructions: Prep the Saffron:
Soak the saffron threads in 2 tablespoons of warm milk and set aside.
Make the Paneer (Chenna):
Bring the full cream milk to a boil in a heavy-bottomed pan.
Once the milk comes to a boil, reduce the heat to low and add the diluted lemon juice or vinegar gradually, stirring continuously until the milk curdles and separates into whey and curds. Turn off the heat and let it sit for a minute. Line a colander with a muslin cloth or cheesecloth and strain the curdled milk. Rinse the chenna under cold water to remove the sourness of the lemon juice or vinegar. Gather the cloth and squeeze out the excess water. Hang the cloth for 30 minutes to allow any remaining whey to drain out.
Knead the Chenna: Transfer the drained chenna to a clean, flat surface. Knead it with the heel of your hand for 5-7 minutes until it becomes smooth and soft.
Prepare the Saffron Mixture: Mix the soaked saffron and its milk with the powdered sugar and cardamom powder.
Make the Sandesh: Add the saffron-sugar mixture to the kneaded chenna and mix well. Cook the mixture in a non-stick pan over low heat, stirring continuously, until the mixture leaves the sides of the pan and becomes slightly dry. This should take about 5-7 minutes. Remove the pan from heat and let the mixture cool slightly.
Shape the Sandesh: While the mixture is still warm, divide it into small portions and shape them into round or oval patties. You can use molds to create decorative shapes if desired. Garnish each sandesh with chopped pistachios.
Serve: Arrange the Kesar Sandesh on a serving plate. You can serve them immediately or chill them in the refrigerator for a few hours before serving.
Enjoy your delicious Kesar Sandesh!