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Fresh milk cheese rolled into balls and simmered in syrup until spongy — Bengal's beloved white sweet.
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Made by curdling milk with vinegar into fresh cheese called "chhena," then rolling it into balls and simmering in sugar syrup until they turn spongy and light — Bengal's signature sweet. Essential at celebrations, and though now popular across India, still a point of pride for its birthplace.
Heat the milk in a pot until just before boiling, then gradually add the vinegar to curdle it.
Strain the curdled solids (chhena) through cheesecloth, rinse briefly with cold water to remove the vinegar smell, and squeeze out the liquid firmly.
Add the cake flour to the chhena and knead until smooth. Shape into bite-sized balls.
In another pot, bring 600ml water and the sugar to a boil to make a syrup.
Add the chhena balls to the syrup, cover, and simmer over medium heat for about 15 minutes until they roughly double in size.
Stir in the cardamom powder, let cool, and chill before serving.