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 a cylindrical shape, then proceed to shape with one end pointed, the other end little wide like a leaf. The length can be about 2 inches, 1/2 inch width. Set it aside covered.