Mango Jaggery Sandesh

First, transfer the fresh paneer to a large plate and knead it with the bottom of your palm until it’s completely smooth.

Now, add the mango pulp and jaggery to a non-stick pan. Cook over low heat until the jaggery dissolves completely and the mixture thickens slightly.

Pour the prepared smooth paneer into the pan. Cook over low heat, stirring constantly, for 4-5 minutes. Don’t overcook it, or the sandesh will harden. Cook just enough until it starts to leave the pan.

Finally, add cardamom powder and mix well. Turn off the heat and let the mixture cool slightly. Apply a little ghee to your palms and shape them into small balls or pedas. You can also use sandesh molds. Garnish with pistachios. Cool and serve.