Take the chhenna in a a wide bowl or plate and knead it well with your palm. Knead for at least 10-15 mins to make it very smooth dough-like consistency.

Now add the Saffron soaked milk a little at a time. Knead again to incorporate the saffron uniformly into the chhenna.

Now add the Semolina and 1 tablespoon of Sugar and knead well chhenna should be a very smooth, malleable dough.

Divide the chhenna into 18 portions and make them into smooth balls. Our Kesar Bhogs were fairly large. You can make them smaller, if you so prefer.

In the meantime, take a large pan and add 2 cups of sugar, 5 cups of water and the whole cardamom pods in it. Bring it to boil. The pan should be large enough to hold all the rasgullas in a single layer, with room for them to expand.

When the sugar syrup starts to boil, gently add the chhenna balls to it. Cover the pan tightly and continue to boil for 10 minutes on medium-high heat.

After 10 minutes open the lid, sprinkle some cold water, turn the Kesar Bhogs, cover again and boil for another 5 minutes. The Kesar Bhogs will expand substantially during the process.

After 5 minutes turn off the heat and let the pan cool down completely. When they are cold enough place then inside the refrigerator till chilled. Enjoy!

To make the paneer: Bring the milk to a rolling boil and then lower flame to simmer.

Add 4 tbsp of the lime juice and stir gently. You will find that the cheese starts separating from the whey. The whey needs to turn a clear, faint green. If it still seems milky, add some more lime juice.

When the cheese has completely separated (should take about 2-3 mins on very low flame), turn off heat and pour into a colander lined with a cheese cloth or clean cotton cloth.

Gather the ends and squeeze tightly. Take care though, the chhenna inside will be extremely hot. Run this under some cold water at the sink. This step is to remove the flavour the lime juice imparts to the cheese.

Tie the cloth ends to the tap and let the remaining whey and water drip off. I left it like this for about 1 hour.

Transfer the chhenna into a wide bowl or plate and knead well with your fingertips.

The crumbliness will soon give way to a smooth consistency. The chhenna won't be sticky at any point. Gather together into a ball and proceed to make whatever sweet you have in mind.