Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture.

Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.

Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.

Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.

When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.

Now gather the chhana again and divide into equal balls. Shape them into oblong size of about 2 inches in height, 1/2 inch width, then shape the ends as pointed to give this a puli shape.

Set it aside covered.

The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.

When the water starts rolling boil, gently drop in the channa puli and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.

When the puli is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.

Bring the milk to a boil, reduce the flame to low and let it thick.

After about 10 mins, add the sugar and let it melt completely continue cooking the milk.

After about 20 mins, when you see the milk has thickened, add the chopped nuts and remove.

Remove the boiled channar puli from sugar syrup, gently drop into the milk syrup.

Garnish with more nuts, saffron and chill till serving.