Soak saffron in a teaspoon of milk.

Keep aside.

Boil milk in a heavy-bottom pan.

When it starts to boil, simmer the heat and add lemon juice.

The milk with curdle.

Let it simmer for 2-3 minutes.

Strain the milk in a cheese cloth and collect the paneer.

Hold the cheese cloth under running water and wash the paneer to get rid of lemony taste and smell.

Hang the cheese cloth from a support to get rid of excess water for about an hour.

Remove the paneer from the cheese cloth and mash it with the heels of your hands till it is smooth.

Add powdered sugar and mash for another 2 minutes.

Add the panner in a non stick pan.

Add mango puree and milk powder.

Mix nicely and cook on medium heat for around 10 -12 minutes, till the mixtures thickens and starts to leave the sides of the pan.

Remove the pan from heat.

Cool the mixture.

Make small balls from the mixture and flatten them a bit.

Brush the milk with saffron on top of the sandesh.

Sprinkle slivered pistachios on top.

Garnish with silver foil.