|Paneer||150 Gram (Cottage Cheese Or Chana)|
|Ghee||1 Teaspoon (Leveled) (For Greasing The Moulds)|
Knead the cottage cheese (chhana) into a soft crumbly dough and set aside.
Put the water in a wok and place over moderate heat.
Add the sugar and melt slowly as dissolving the sugar over high heat will cause it to crystallise.
Boil until the syrup thickens to a two-thread consistency, and add the cottage cheese carefully, folding it in with a wooden spoon.
Stir until the mixture begins to dry and the syrup is absorbed.
Remove the wok from heat and continue pressing the cooked sandesh against the side of the wok until it is cool.
Shape the sandesh with your hands and press it into greased clay or wooden moulds.
Allow to set for a while.
Unmould and place on1 a plate and serve.