Try out this soft, crumbling melt-in the-mouth sandesh recipe.
1/2 cup castor sugar
1/2 cup pistachios (powdered)
1 litre milk
A handful of whole pistachios
1/4 tsp citric acid/lemon juice
Cuddle the milk by adding citric acid when it begins to boil.
Strain the paneer through a clean cloth and cool.
Squeeze out the excess water.
In a pot roast the paneer and sugar lightly for four to five minutes.
The paneer should not change colour.
Grind this mixture in a mixie till it is soft and light (without adding water).
Mix in powdered pistachios to paneer-sugar mixture.
Divide into small portions and shape into round balls.
Decorate with whole pistachios and serve.