Bring the milk to a boil. Add the lime water and keep stirring. The milk will start to curdle. Transfer onto a muslin cloth and place it on a colander so as to drain all the water.
After 1-2 hours collect the paneer and mix together with the jaggery till smooth. You can also blend in the mixie. Transfer to a non-stick pan and add the cardamom powder.
Keep stirring continuously on a low flame till it becomes thick and the colour changes to a little dark colour. Grease the moulds with some ghee.
Take a small portion of the paneer-jaggery mix and place on a mould by gently pressing it. Slowly demould it and place them on a serving plate.
Make similar sandesh following the same method. Serve as and when required.
