Organic Whole Milk - 1/2 gallon
Lemon Juice - Juice of one lemon
Sugar - 1/2 cup
Saffron - a few strands
Pistachio - 5, grated
Raisin - 10 (optional)
Sieve the lemon juice so that it has no solid particles. Mix it with 2 tbsp of water and keep aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When the curd starts separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or thin cotton napkin.
Rinse under cold water for atleast 3 minutes to remove the lemon flavor and squeeze well. Wrap the cheese in the cloth tightly and leave it in a colander for an hour to drain the excess water.
Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for 15 minutes until the cheese becomes soft and oily and rolls into smooth soft dough. Add the sugar and saffron strands and knead again for 5 minutes till the sugar melts.
Put this mixture in a nonstick pan and cook on very low heat for around 3 to 4 minutes. Do not overcook otherwise the sandesh will get hard.
Remove and cool for a couple of minutes. Roll it into desired shapes, put a raisin on top and sprinkle grated pistachio. Serve cold or at room temperature.