Bring the milk to a boil and once it is done simmer the flame and add the lemon juice.
while adding the lemon juice dilute this with 1-2 tbsp of water.
When the milk starts curdling and the water separates switch off the flame and immediately strain this in a muslin cloth and wash it nicely to get rid of the sour taste of lemon.
Squeeze out the excess water. Now the fresh paneer is formed.
Make it into a smooth dough by nicely kneading with your hands for 4-5 mins.
Since the original recipe, has given the option of doing this in a food processor, I put the paneer in the mixie along with sugar and milk masala powder. If using cardamom powder add it at this stage.
Run the mixie for a few seconds. This will become smooth and become a paste. This may be watery, do not panic.
Transfer this mixture to a pan and saute this nicely for 2 mins on a medium flame or till you reach the right consistency.
Switch off the flame.
Transfer this to a plate and knead well for a minute.
At this stage when you make a ball, it should be made without any cracks.
Go ahead of making equal-sized balls and slightly flatten this.
Garnish with pistachios.
Notes
Sandesh can be store in the refrigerator for 4-5 days.