Bengal’s beloved syrup-soaked sweet, built from chhana, the fresh curd of acid-set hot milk. The curd is kneaded with a touch of flour, rolled into balls, and poached in light sugar syrup, where each ball swells into a spongy, juicy sphere served chilled. Texture is the make-or-break: the chhana’s moisture must be just right or the balls crack or collapse. Dairies control milk composition, coagulation, and syrup strength for uniform, safe sweets, keeping them refrigerated through their short shelf life.