Soak the saffron in a tbsp of warm milk and keep it aside.

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, add just the saffron strands, yellow food colour and divide into equal balls. Shape them into tiny balls Set it aside covered. Continue with the rest.

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 Kesariya Rosgolla and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.

When the Kesariya Rosgollai 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.

Let it sit like this for a couple of hours, then gently remove the yellow balls and squeeze out the excess sugar syrup.

In a plate, take the khoya and add sugar, blend well to form a uniform mix. Shape into 8 tiny balls and refrigerate until making the sweet. If it becomes sticky to handle, grease your palm with ghee and make the balls.

For rolling the stuffed rosgolla, you need not knead the paneer. So when you make the paneer, remove about 1/2 cup and grate well. Heat a nonstick pan with add this grated paneer and slightly cook it over a low flame. Transfer to a bowl, add sugar and mix well. Mine paneer was really crumbly and didn't become too soft as I didn't knead at all.

When the Khoya is little hard enough to handle, press each ball in the center, place one Raskadam on top, cover with another flatten Khoya ball over and cover all over as you will do with any stuffed balls.

If required refrigerate again or roll the balls right away over the paneer sugar powder. Refrigerate before serving with garnished chopped nuts.