Take 200 grams of fresh paneer (chenna) and knead it gently for 5-7 minutes until it becomes smooth and soft.
In a non-stick pan, add the kneaded paneer, 50 grams of powdered sugar, and a pinch of cardamom powder. Cook on low heat, stirring continuously for 8-10 minutes until the mixture thickens and leaves the sides of the pan.
Remove the pan from heat and let the mixture cool down to room temperature.
Once cooled, divide the mixture into 10 equal portions and shape them into small balls or discs.
Finely chop 20 grams of unsalted pistachios and roll each sandesh in the chopped pistachios, ensuring they are evenly coated.
Refrigerate the pista sandesh for 1-2 hours before serving.