Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and should have 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 a cylindrical shape or a wide rectangle shape of about 2 inches in height, 1/2 inch width. Set it aside covered.

The ratio of sugar to water is 1: 1 for Danadar. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil, add the cardamom.

When the water starts rolling boil, and the sugar is melted, gently drop in the danadar, reduce the flame and let it get cooked for about 5 minutes with a lid closed.

After 5 minutes, remove the cover, flip the danadar to the other side. By now the Danadar would have doubled. Continue the flame on low flame, cook for another 10 mins.

By now the syrup would have become very thick and starts to get dry with the Danadar nicely coated with sugar. Switch off and carefully the danadar from excess sugar syrup and let it cool down. This can be refrigerated or served at room temperature

Before serving garnish with rose petals and loads of finely chopped nuts.