Kesar Sandesh

Ingredients:
  1 litre  Milk (prefered whole milk)
 1.5 tbsp   Lemon Juice
 1/8 cup Powdered Sugar
  pistachios for garnishing
  few strands of Kesar or Saffron

Method:
1.In a heavy bottom vessel bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate, keep stirring to avoid burning at the bottom and until the water completely sepeartes. Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for at least 30mins for all the remaining water to get strained
2.Open and wash it well with water to get rid of the sour taste of lemon.Squeeze excess water and hang for 30 mins.Then add powdered sugar with this paneer and knead it with your hand.
3.Now transfer this mixture to a nonstick pan and cook for 10mins(just 8-10mins not more than that).First it will be sticky slowly it will turn into a nonsticky mixture.
4. while it starts turning non-sticky then add saffron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color. Switch off at this stage.
5.Collect this mixture in a bowl and leave for 1-2 mins .While its slightly warm make a small ball and flatten it slightly with ur palms. Make a small dent and garnish with pistachios.
6. Kesar Sandesh is ready.