Bring milk to boil over medium flame.

When it comes to rolling boil, reduce flame to low. Add lemon juice gradually while stirring continuously. Within 1 or 2 minutes, milk solid and whey (liquid portion) will start to separate.

When it separates completely, transfer it to a colander or a large sieve having cheesecloth lined over it and drain the whey. Rinse paneer (chhena) under running water to remove residual lemony taste.

Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 minutes to drain the water (see the photo). Do not hang it for longer than 30 minutes otherwise it will become dry. After draining water, untie it.

Transfer solidified chhena to a large plate. It should be moist. If it is too dry, sandesh will turn crumbly.

Knead it like dough for around 4-5 minutes or until smooth.

Add sugar and cardamom powder.

Knead again for around 3-4 minutes to mix well.

Transfer prepared mixture to a heavy bottomed non-stick pan.

Stir it continuously and cook it over low flame until mixture turns a little dry but is still moist; it will take around 5-6 minutes. Do not cook it for longer suggested time or over medium/high flame to prevent chhena from turning crumbly.

Turn off the flame and let it cool for few minutes. When it is still warm, knead well until smooth.

Divide mixture into 12-14 small portions and make round shaped balls from it. Take each ball, press it gently between your palms and flatten it like thick pattie. For garnishing, place few pieces of chopped pistachios in the center and press it with your thumb. You can also use mold to give desired shape. Place this sweet in a refrigerator and chill it for at least an hour before serving. Consume it within two days and store in a refrigerator.