Pranhara | Kachagolla Sandesh | Bengali Mishti Recipe

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KACHA GOLLA is a popular sweet or the mishti recipe from the state of West Bengal in India. Said to have originally originated in Bangladesh, where it is called as "PRANHARA", this sweet is absolutely delectable and soothing on the tastebuds with its subtle flavors and sweetness. As the name suggests, Kacha, meaning raw, this recipe is made using fresh and raw chhena that is mixed with just a little amount of sugar, condensed milk and cardamom powder; and then rolled into milk powder resembling cute little snow balls..   

As its the time of festivities in India with all major festivals knocking at the door, I thought it was the right time to try my hands on this beautiful recipe at home. I made a small batch first, but to my utter surprise it came out so well and delicious that it got over in a jiffy. Would be making it once again for the upcoming festival of Raksha Bandhan and Janmashtami... This is a perfect recipe for fasting too as it is so light on the palette and is made with only 1 major ingredient i.e. milk. I would suggest you to make these KACHA GOLLA once and I promise, you would be hooked to them.


Pranhara | Kachagolla Sandesh | Bengali Sweets


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Pranhara | Kachagolla Sandesh | Bengali Sweets


INGREDIENTS

  • Full fat milk - 1 liter
  • Lemon juice or vinegar - 2 tbsp
  • Super fine sugar - 2 tbsp
  • Condensed milk - 1/4 cup
  • Rose water - 1 tsp
  • Milk powder - 3 to 4 tbsp

Pranhara | Kachagolla Sandesh | Bengali Sweets


Pranhara | Kachagolla Sandesh | Bengali Sweets


METHOD

  • Start by making the chhena. For that, bring the milk to a boil in a heavy bottomed pan.
  • Switch off the heat and let the milk cool down for 5 minutes.
  • Dilute the lemon juice/ vinegar with 2 tbsp of water.
  • Slowly start adding and mixing this lemon juice or vinegar mixture in the milk.
  • When you see the greenish whey separated from the curdled milk, pour the curdled milk in a pan lined with a muslin or cheese cloth.
  • Wash the curdled milk or chhena with some cold water.
  • Now gather the sides of the cloth and make a potli. Squeeze out all the excess water from the chhena.
  • Hang this potli on some water tap for about an hour. This will ensure that all the excess water is drained out from the chhena.
  • Once you have the perfect chhena ready, divide it in two halves.
  • Keep one half of the chhena aside.
  • Mix sugar in remaining chhena and knead it with the heal of your palm until its smooth.
  • Transfer this mixture to a pan and add in the condensed milk.
  • Cook it on lowest flame until it starts leaving sides of the pan and all its moisture is evaporated.
  • Transfer it on a plate and let it cool down a bit until you can handle it with hands.
  • Mix the reserved chhena along with some rose water in this cooled mixture and again knead them together until smooth. YOU CAN ALSO ADD SOME CARDAMOM POWDER IF DESIRED.
  • Refrigerate the mixture for 5 to 10 minutes.
  • Pinch out equal portions and roll into small balls of desired size.
  • Roll these balls in the milk powder. Garnish with some pistachio if desired.
  • Consume them the same day. You can also store them in fridge for 2 to 3 days.

Pranhara | Kachagolla Sandesh | Bengali Sweets


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