For this sweet you can make fresh chhena at home or use store-bought Malai Paneer. If you’re using paneer, make sure the paneer is made from full-fat milk, soft & fresh. 

Crumble the paneer by using your fingers, keep aside.

In a food processor (alternatively, you can use the chutney jar of your mixer for this step) add the crumbled paneer, sugar, and cardamom powder, blitz until smooth, lump-free. The mixture would resemble the consistency of whipping cream, keep aside.

Grease the bowls/cups or a pan with ghee, transfer the chhena mixture into it, and smooth the top with a spatula or spoon.  

Garnish with saffron strands and chopped pistachio. 

Seal the top of the pan with a piece of aluminium foil. Here, I’ve used pieces of Shal leaves to cover the bowls, if you’ve shal leaves with you, then go for it, otherwise, aluminium foil does the needful.   

In a large pan heat some water, when the water starts to boil lower the heat and place a trivet in the pan. The water level should not touch the base of the trivet. Place the pan of chena mixture upon the trivet carefully. Cover the large pan with a lid and steam to make the sondesh over low heat for 30 minutes.

After steaming take out the sondesh pan carefully and let it be cooled completely at room temperature.   

If you’re using a pan to steam the sandesh, then you can slice the sondesh in cubes and serve them cold or at room temperature.  

If you’re making sandesh in individual bowls just like the way I did then you can serve the bowls directly for consumption.

Store sandesh in an airtight container in the refrigerator, and consume within 3-4 days.