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, one 2/3rd and the other 1/3rd.
Place the 2/3 rd portion in a cling film and roll it to make a cylinder.
Refrigerate until needed.
Add cocoa powder to the remaining 1/3 rd portion and mix well.
Take a baking paper and place the cocoa sandesh on it.
With the help of a spoon, spread it into a rectangle. The length of the cocoa sandesh should be the length of the vanilla cylinder.
The width should be the circumference of the cylinder.
Once it is shaped, remove the vanilla sandesh from the cling film and place it in the centre of the cocoa sandesh aligning the lenght.
Now bring both the sides of the cocoa sandesh and make sure they join without any gap.
Tightly roll the paper and refrigerate it for an hour.
Between make sure to roll the cylinder to get the perfect shape.
Once it is firm enough, slice it gently into 1/4" thick slices.
Serve them chilled.