Bring milk to boil.
Add vinegar and mix until the whey becomes clear and the milk solids separate.
Pour this into a strainer lined with muslin.
Let the whey drain for twenty minutes.
Remove the paneer and let it cool completely.
Mash the paneer until it becomes a soft pliable dough like in consistency.
Alternatively, you can grind paneer in food processor until it is soft and smooth.
In a pan, take ground/mashed paneer. Add sugar free, cardamom powder, food colour, ghee, rose essence and mix everything together.
Switch on flame and set it to low.
Keep stirring the paneer mix until it becomes dough like. It would take seven or eight minutes.
Transfer the mix to a plate and let it cool. Keep stirring with a spatula.
Once it is cool enough to handle, mash it and knead it until it becomes smooth.
Grease the sandesh moulds and fill them with the mix.
Set aside for five minutes. Gently remove them from the moulds.
Repeat with remaining mixture. Add strands of saffron on top.
Air dry the sandesh for ten to fifteen minutes. Then store in an air tight box in fridge.
