Sandesh (Bengali Fresh Cheese Sweet)

Instructions

1. Bring the milk to a full boil in a heavy pot over medium heat, stirring so it does not scorch. Remove from the heat and let it stop bubbling, about 1 minute.
2. Stir in the diluted lemon juice a little at a time until the milk separates into soft white curds and clear greenish whey. Let it rest 5 minutes.
3. Pour the curds into a colander lined with a double layer of clean muslin. Rinse under cool running water for 30 seconds to wash away the lemon taste, then gather the cloth and hang or press the bundle for 30 minutes until the curds are moist but not dripping.
4. Crumble the chhena onto a clean counter and knead with the heel of your hand for 4 to 5 minutes until completely smooth and slightly oily-looking, with no grains. Do not over-knead or it will turn greasy and hard to shape.
5. Knead in the powdered sugar and cardamom, then scrape the dough into a nonstick pan. Cook over low heat, stirring constantly, for 5 to 7 minutes until it comes together, pulls away from the pan and feels soft and slightly tacky. Do not let it brown.
6. Spread on a plate and cool until you can handle it, about 10 minutes. Divide into 12 portions, roll each into a smooth ball, then flatten gently into a thick round.
7. Press a saffron thread and a pinch of chopped pistachio onto each piece. Chill at least 1 hour before serving.