CHENNA PAYESH- A TYPICAL BENGALI DISH...

INGREDIENTS

for the rasgullas:

• milk- 4 cups
• calcium lactate powder- 1 tsp. (also known as chenna powder)
• sugar - 1cup
• water - 3 cups
• green cardamom powder- a pinch.

METHOD

1.  bring the milk to boil, and add chenna powder same time . turn off the flame, once the chenna is curdled , strain it with cheesecloth so that excess water is squeezed out.
2. once the paneer is cooled down, knead it well on flat board, knead it until it becomes soft silky dough.
3. divide the dough into 22-23 balls. size of balls should be slightly bigger than peas( matar) . 
4. once the balls are prepared, heat sugar and water in a pan, and bring it to boil, add the balls, they will sink. add cardamom powder, when the balls starts to float , it  will doubles in its size. ur rasgullas are done.( make sure u take ur pan which can largely accommodate the rasgullas.. allow them to cool.

for the ras:

• milk- 1/2 ltr.
• sugar- 1/2 cup.
• kesar - 1 pinch
• cardamom powder
• pistachios and almond for garnish

METHOD

1. boil the milk, once the milk boils, turn the milk to medium flame , add sugar , cardamom powder, kesar
2. turn off the heat once the kesaria colours comes in..
3. strain the rasgullas from sugar syrup when its cooled . add the rasgullas into the ras.
4. garnish with pistachios and almonds .
5. serve chilled....

( note: if u dont have kesar , put saffron food colour while making the ras...)