Cooking Mode: Sandesh Classic

Step 1 of 5

Boil milk, curdle with lemon juice, strain whey through cheesecloth, rinse, and squeeze dry to make fresh chenna.

Step 2 of 5

Knead chenna with your palms for 8 minutes until completely smooth and buttery.

Step 3 of 5

Mix in sugar and cook in a non-stick pan on low heat for 5 minutes without drying out.

Step 4 of 5

Remove from heat, add cardamom powder, and let cool slightly.

Step 5 of 5

Shape into small flat discs, top with sliced pistachios, and serve.