Combine the sugar and paneer and mix well.
Place the mixture over the heat and stir constantly to avoid
lumps.
When the mixture solidifies, splash the rose water on it and
remove the pan from the heat. Stir few more times.
Place the cardamom and pistachios in two separate plates.
Now divide the mixture into several portions of the required
size and flatten them to give the desired shapes.
Dip each piece into both plates in turn so that the front of the
sandesh is coated with crumbs.
Serve cold.
