Saffron-cardamom Paneer Sandesh

Warm 1 tablespoon milk and soak 1/4 teaspoon saffron strands for 10 minutes to release their color and aroma.

Crumble and knead 2 cups fresh paneer on a clean surface for 5 minutes until completely smooth and grain-free.

Transfer the smooth paneer to a non-stick pan over low heat. Pour in 1/2 cup sweetened condensed milk and mix thoroughly.

Cook the mixture over low heat, stirring continuously for 5 to 7 minutes, until it thickens and starts pulling away from the sides of the pan.

Stir in the soaked saffron milk, 1/2 teaspoon cardamom powder, and 1 teaspoon rose water. Cook for 1 more minute, then remove from heat.

Allow the mixture to cool until comfortable to handle. Divide and roll into 12 equal small discs. Press gently and garnish the tops with 2 tablespoons finely chopped pistachios. Chill for 30 minutes before serving.