Heat the milk in a heavy-bottomed pan over medium heat.
2
Bring it to a boil and then reduce the heat to low.
3
Add lemon juice gradually while stirring the milk continuously.
4
The milk will curdle and separate into solid chunks (cottage cheese/paneer) and watery whey.
5
Turn off the heat and strain the curdled milk through a muslin cloth to separate the whey. Rinse the curdled milk under cold water to remove any lemony taste.
6
Hang the curdled milk in the muslin cloth for about 30 minutes to remove excess water and obtain a firm texture.
7
Transfer the cottage cheese to a mixing bowl and knead it for 3-4 minutes until it turns smooth.
8
Add sugar and cardamom powder to the cottage cheese and mix well.
9
Divide the mixture into small portions and shape them into round, flat discs.
10
Garnish with chopped pistachios.
11
Serve the Sandesh immediately or refrigerate for a few hours before serving.
