Kacha Golla/ Pranhara
Bengal, the land of rich cultural heritage, is also the land of super famous Mishtis or Sweets. Mishti doi, Roshogolla, Rajbhog, Shondesh, Payesh, Patishapta, Chomchom, Kacha golla are some of the very popular bengali sweets.
My mouth is salivating by just writing these delicious sweet’s names. Today I am going to share the recipe of a very yummy dessert or bengali sweet ‘Kacha Golla’. I love all the bengali sweets but Sondesh and Kacha Golla tops the list. (Sondesh recipe I have shared earlier).
On this auspicious occasion of Navratri, I thought of making something which is close to my heart and this Kacha Golla came to my mind.
Kacha Golla or Pranhara is a very popular chenna based bengali mishti or sweet, which is made with curdled milk or chenna.
Kacha means raw or uncooked and Golla means round shape. This recipe is made with raw chenna, hence the name Kacha Golla. The other name Pranhara literally translates to heart stealer. Ahhh!! so aptly named. These cute little balls literally melt and steal your heart.
This sweet is absolutely delicious, velvety smooth and melts in your mouth. One bite into this scrumptious gollas and you would love to finish everything on the plate ( telling you from my experience. This batch was finished in the blink of an eye).
For making this recipe chenna is well kneaded and then divided into two portions. One portion is cooked with sugar and condensed milk. After that both the portions, the uncooked chenna and the sweet cooked chenna, are mixed well. Balls are made out of it which are further rolled into milk powder. You can add either rose water or cardamom powder to make them more aromatic. I have added rose water.
This is an ideal and easy dessert recipe which can be prepared quickly for your guests or during festivities. This is an ideal recipe for fasting too as it’s very light and doesn’t use any grains.
As festival season is just round the corner, do try this recipe and let me know your feedback.
NOTES & SPECIAL TIPS TO MAKE PERFECT KACHA GOLLA
1- I would highly recommend using full fat milk to prepare the chenna. The fat content is higher in full fat milk and hence the resulting sweet will be more rich and delicious.
2- The kneading is the key to make perfect Kacha Golla. You need to knead the chenna for 4-5 minutes with the back of your palm to have crack free smooth Gollas.
3- For making it more aromatic you can use rose water or cardamom powder.
4- Store them in an airtight container in fridge for 4-5 days.
Let's see how to make this scrumptious recipe---
INGREDIENTS:
Milk (full fat)- 1 liter
Vinegar or Lemon juice- 2 tablespoon
Sugar (super fine)- 2 tablespoon
Condensed milk- 1/4th cup
Rose water- 1 teaspoon
Milk powder- 2-3 tablespoon
DIRECTIONS:
We will start by making paneer.
For this add 1ltr milk in a heavy bottomed pan. Bring the milk to a boil.
When it comes to a boil, switch off the gas.
Add vinegar to it.
Milk will start curdling.
Strain this curdled mix through a fine sieve or muslin cloth lined over a colander.
Whey will be separated from paneer/ chenna.
You can use the leftover whey water to make soup, dal or knead the dough with this water as it’s very nutritious.
Wash this chenna thoroughly with fresh water to remove the sourness.
Drain the water by squeezing the cheesecloth. Knot the muslin cloth and hang it to get rid for any excess whey/liquid. Alternately you can remove excess whey by pressing gently with the back of the ladle if using a sieve.
Leave it for 20-30 mins.
After that remove the paneer.
The paneer you get will be crumbly and slightly dry and yet a little moist.
Divide this chenna in two halves.
Keep one half aside.
Crumble the other half well breaking all the lumps.
Mix sugar in the chenna and knead it with chenna with the heal of your palm until it’s smooth.
Transfer this paneer sugar mixture in a pan and add in the condensed milk.
Cook on lowest heat until the mixture starts leaving the sides of the pan and all its moisture is evaporated.
Transfer this cooked mixture on a plate and add the reserved half of the chenna.
Add in rose water too.
Mix and knead them together until you get a smooth mixture.
Pinch out equal portions and roll into small balls.
Roll these prepared balls into milk powder.
Garnish with saffron water or slivers of pistachios.
Enjoy the delicious treat!!
Recipe Card
Kacha Golla/ Pranhara
Kacha Golla or Pranhara is a very popular chenna based bengali mishti or sweet, which is made with curdled milk or chenna.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Resting Time: 60 minutes
Yields: 8
INGREDIENTS:
Milk (full fat)- 1 liter
Vinegar or Lemon juice- 2 tablespoon
Sugar (super fine)- 2 tablespoon
Condensed milk- 1/4th cup
Rose water- 1 teaspoon
Milk powder- 2-3 tablespoon
DIRECTIONS:
We will start by making paneer.
For this add 1ltr milk in a heavy bottomed pan. Bring the milk to a boil.
When it comes to a boil, switch off the gas.
Add vinegar to it.
Milk will start curdling.
Strain this curdled mix through a fine sieve or muslin cloth lined over a colander.
Whey will be separated from paneer/ chenna.
You can use the leftover whey water to make soup, dal or knead the dough with this water as it’s very nutritious.
Wash this chenna thoroughly with fresh water to remove the sourness.
Drain the water by squeezing the cheesecloth. Knot the muslin cloth and hang it to get rid for any excess whey/liquid. Alternately you can remove excess whey by pressing gently with the back of the ladle if using a sieve.
Leave it for 20-30 mins.
After that remove the paneer.
The paneer you get will be crumbly and slightly dry and yet a little moist.
The paneer you get will be crumbly and slightly dry and yet a little moist.
Divide this chenna in two halves.
Keep one half aside.
Crumble the other half well breaking all the lumps.
Mix sugar in the chenna and knead it with chenna with the heal of your palm until it’s smooth.
Transfer this paneer sugar mixture in a pan and add in the condensed milk.
Cook on lowest heat until the mixture starts leaving the sides of the pan and all its moisture is evaporated.
Transfer this cooked mixture on a plate and add the reserved half of the chenna.
Add in rose water too.
Mix and knead them together until you get a smooth mixture.
Pinch out equal portions and roll into small balls.
Roll these prepared balls into milk powder.
Garnish with saffron water or slivers of pistachios.
Enjoy the delicious treat!!