- Pour milk in a vessel with a heavy base or bottom; let it simmer on a low flame. Meanwhile:
- combine water and lemon juice.
- Peel and crush cardamom seeds to make a fine powder.
- Thinly slice pistachios.
- Turn off the flame and let the milk cool down a little after it begins to boil.
- Add lemon water to the slightly warm milk in small portions. Keep stirring constantly.
Note: Stop adding lemon water when the milk starts to coagulate.
- Strain the curdled milk through a muslin cloth. Hold the cloth tight and squeeze out every drop of water.
Note: Pour some cold water over it to remove the tartness of lemon.
- Transfer milk solids to another plate knead smooth.
- Add saffron and powdered sugar into the kneaded milk solids and knead again for 2-3 minutes.
- Heat a nonstick pan and add the sweetened milk solid mixture to it. Stir continuously for 3-4 minutes and turn off the heat. Transfer to a plate into another plate and let cool and then, mix cardamom powder.
- Pinch small lump from the mixture and roll into an oval shaped peda and place on a plate.
- Repeat step 8 until the entire mixture is utilized.
- Garnish with some chopped pistachios and enjoy!
A sweet dish called sandesh is mentioned in medieval Bengali literature, including Krittibas' Ramayana and lyrics of Chaitanya.