Mash paneer and knead it until is is soft and lump free.

Add it to a pan along with milk and sugar.

Cook on medium flame until all the water in the pan evaporates.  Note, the sugar will be syrupy and it won’t evaporate. So don’t overcook the mixture.

Add ghee and mix well. Finally switch off flame and allow the mixture to cool completely.

As we were cooking paneer for a longer period, it will be quite lumpy and grainy. Take the mix in a mixer jar and pulse until it forms a smooth dough.

Place it in a bowl and refrigerate until it firms.

Divide the dough into two portions. In one portion add cocoa powder and mix with other.

Place the portion in a cling film and in the centre fill nachos powder roll it to make a cylinder. Refrigerate until needed.

After that put out from refrigerator and cut it round shape and enjoy this delicious sweet and little salty nachos stuffed sandesh.