Step 1

firstly, boil 2 litre full cream milk in a thick bottomed pan, stir occasionally.

Step 2

turn off the stove add add 3 tbsp of lemon juice / vinegar / curd.

Step 3

mix well till the milk curdles like while preparing paneer. add more lemon juice if required.

Step 4

now drain off the curdled milk using cloth.

Step 5

rinse with cold water, making sure the paneer remains soft and removes lemon flavour.

Step 6

squeeze and drain off the water.

Step 7

now hang the cloth along with curdled milk for 30 minutes. do not hang for more time, as they loose moisture completely.

Step 8

after 30 minutes, mash well for 10 minutes.

Step 9

mash till the curdled milk turns smooth and soft. else it will be difficult to prepare balls.

Step 10

further add ½ cup powdered sugar and combine well.

Step 11

transfer the prepared paneer dough onto the kadai.

Step 12

cook on low flame by spreading and mashing well.

Step 13

cook for 5 minutes or till the curdled milk is cooked well. over cooking, makes paneer crumbly loosing out all moisture.

Step 14

now add in cardamom powder and mix well.

Step 15

allow it to cool for 5 minutes.

Step 16

further, prepare small balls once its lightly cooled and make a dent in center.

Step 17

finally, garnish sandesh with tutti frutti, almonds or pistachios and serve.