Add paneer to a plate along with ghee and almond powder - knead it well until smooth.
To a nonstick pan, add chenna, powdered sugar and rose water or cardamom powder .
Mix well and taste it. If needed add more powdered sugar.
Optional: Fry this on a low flame for 4 to 5 mins (overcooking will make the paneer grainy). Cool down completely.
Knead lightly.
Roll to balls and flatten slightly.
Garnish with nuts or saffron.
Refrigerate and consume sandesh within 2 days
