Place the chana on a flat surface and knead it with the heel of your palm. About 4-5 minutes.
Now add the nolen gur to the chana, mix well and continue to knead for another 5 minutes or so till the jaggery is almost incorporated into the chana. (This recipe is all about kneading the chana, a bit of patience makes a colossal difference :-))
Take this chana-jaggery mixture in a pan, cook over a low flame, while stirring continuously. About 10-12 minutes or till the dough just starts leaving the sides of your pan.
Add 1/2 tsp of ghee, give it a hearty mix. Remove from the flame, allow the chana-jaggery dough to cool down a little to handle. Knead the dough lightly for an odd 1 or 2 minutes. You may find the dough little soft, but it will harden as it cools.
Grease the moulds with ghee, tear a small ball from the chana dough, press it gently over the mould to transfer the design. Remove to a serving plate. Repeat for the remaining dough.
Allow the sandesh to cool down. Serve.