Boil milk in a pan. Switch off the flame and let it cool for 5 minutes. Never squeeze lemon in boiling milk as chhena will taste bitter if lemon is squeeze in hot milk.
Now squeeze lemon juice in a separate bowl. Add 1 tb sp water in lemon juice and mix well. Add 1 tb sp of lemon juice mixture in milk and stir. When milk start curdling add 1 more tb sp of mixture and stir. Chhena curdle and water get separated from milk.
Now sieve chhena in a cloth and remove all water from chhena and keep this chhena in a pan filled with water to remove the sour taste of lemon.
Now transfer chhena from cloth to mixer and churn chhena for 2 minutes.
Now add cardamom powder, Isugar and churn again for 1 minute. Now grease a thali and transfer this mixture in thali and spread it evenly with the help of spetula. Decorate it eith saffron strands.
Now heat water in a wok. Keep a katori in centre and place the Thali over it and cover the lid and steam on medium flame for 25-30 minutes. Take the knife test and if it comes clean it means it is ready. Let it cool to room temperature. Now refrigerate it for 4 hours.
After 4 hours cut square pieces. Garnish it with pistachio and serve.
