Sitabhog

Place the fresh chhena in a wide, flat plate. Knead the chhena vigorously with the heel of your palm for 8-10 minutes until it becomes smooth and free of lumps.

Add 50g rice flour, 20g sugar, and cardamom powder to the kneaded chhena. Mix well to form a soft, pliable dough.

Divide the dough into smaller portions. Load a portion into a sev maker or a jalebi press fitted with the finest vermicelli disc.