• In a small bowl, pour hot milk and add the saffron strands. Let it soak for 10-15 minutes.
• Add the chhena to a mixer grinder jar. Then add the powdered sugar.
• Grind until the chhena becomes smooth.
• Heat a non-stick pan on low heat.
• Add the chhena mixture. Cook for 3-4 minutes (approx.), while stirring continuously.
• Once the chhena mixture thickens slightly and it has just started leaving the sides of the pan, add the green cardamom powder and kesar/saffron milk.
• Mix well while stirring continuously, until the milk has fully combined with the chhena.
• Make sure it remains smooth and doesn’t overcook. Keep cooking for around 3-4 minutes until the mixture thickens and leaves the sides of the pan.
• Take it out on a plate, spread it out and allow it to cool down a little.

To make sandesh with a mould:

• Grease the sandesh mould with ghee.
• Take a little sandesh mixture (around 1-2 tbsp) and place it over the mould. Press and shape it.
• Carefully remove it from the mould. Place it on a plate.

To make sandesh without a mould:

• Grease your palm with ghee.
• Take a little sandesh mixture (around 1-2 tbsp) and shape it into a smooth ball.
• Press it slightly. Using a toothpick, make some lines over the sandesh. Place it on a plate.
• Kesar sandesh are ready to serve!
• You can enjoy them right away while they are super tender and delicate. They will just melt in your mouth.
• Or you can also refrigerate them for an hour. This will make the sandesh a little firm and it will hold its shape a little better. The choice is yours.