Kacha Golla recipe step by step with pictures – it is a delicious bengali sandesh popular in Kolkata aka West Bengal. Kancha golla is also popular as Pranhara sweet too, mainly in Bangladesh. It is basically made of fresh chenna, condensed milk, and sugar with a light cardamom flavor. Though for making kacha golla, fresh paneer or cottage cheese can also replace chenna. However, in Kolkata, for making Kacha golla, most of the sweet shops use rose water too along with cardamom powder.
Do you know the origin of this delicious Bengali Sandesh, Kacha Golla? Let me share a short introduction about it. During the pre-independence period, a small village of Bangladesh named “Natore” invented this Chanar Misti called Kacha Golla Sandesh. Since then, Nator’er Kacha Golla is famous for its scrumptious taste among the whole Bengali community from East to West.
As I was born in Kolkata and never visit Bangladesh, so deprived of the original taste of Nator er Kachagolla. But never mind, as, like other sweets, Kolkata’s confectioners also makes it so special with their efficient touch. And today I will share Kolkata’s one of the best Kacha Golla recipes which I ever had in my life.
In Bengali language, Kacha or Kancha means raw or uncooked and Golla indicates something with a round shape. On the other hand, kacha golla also named “Pranhara” or “Pranohora”((in Bengali), for stealing our hearts. So as per its Bengali meaning, it is a “kacha chanar golla sandesh misti” that will easily steal the heart.
Is kacha golla indeed a kancha chanar sandesh?
Not exactly, but partially it is a kacha chanar Sandesh. Basically, chana is cooked before making any kind of Bengali sweets. But for specially preparing kacha golla sandesh, only half a portion of chenna is cooked in sugar and condensed milk and mixed with the rest half of raw or uncooked(kancha) chana. And that is the reason, this sweet contains more moisture and not too dry compared to other Bengali Sandesh recipes. Even the sweetness of Kachagolla is also a little less because of using raw chana in it.
All biggest festivals are ready to start and we need to make some quick and easy sweet recipes to celebrate them. Kachagolla is one of them which is so delicious and also easily made at home. So must try this recipe at your kitchen and let me know your valuable feedback in my comment section below.
You may try some of my sweet recipes,
- Sandesh recipe
- Chandra puli Narkel sandesh recipe
- Mango Sandesh
- Chocolate sandesh
- Indian sweets recipes
Even you may try some mouth watering dessert recipes from my website.
Kacha golla – a delicious bengali sandesh recipe
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Total no. of servings: 18-19
Author: Moumita Paul
- 2-liter full-fat milk
- 3 lemon juice
- 5 tbsp granulated sugar
- 6 tbsp condensed milk
- 2 tsp rose water
- 1/2 tsp of cardamom powder
- 1/2 cup of grated khoya
- Pistachio for garnishing
How to make Kacha Golla recipe
Step by step instruction with pictures
Preparation of chana for making this sweet
- Take a large wide vessel, add 2 liters of full-fat milk in it. Put it on medium to high flame.
- Let the milk starts boiling, Once it starts boiling then turn off the heat.
- Stir the milk with a spatula for 10-15 times to slightly cool it down. It’s a process of making soft chana.
- In the meantime, cut 3 medium-size lemons, squeeze, and then strain to remove the seeds. Lastly, add 5 to 6 tablespoons of water with the juice and add it to the milk.
- Add the lemon juice in 2-3 batches, not as a whole. Every time while adding the juice must stir the milk for 5-6 times to check it gets curdled or not.
- Add the juice into the milk till the water completely separated from the chana.
- Drain the curdled milk through a cheesecloth or cotton cloth lined colander.
- Must rinse the curdled milk with 3-4 cups of water to remove the smell and tanginess of lemon juice. Even it will stop the cooking process going into chana and it will become softer.
- Then make a potli of chenna and squeeze its mouth to remove the excess water from it. But don’t squeeze the potli directly, otherwise, the paneer will lose its moisture and turn into hard.
- Tie the mouth of the potli and hang it for 30 mins or till the water stop dripping from it.
- Remove the chana or chenna from the potli in a plate and crush it first.
How to make kacha golla
Divide the chenna into two parts. Keep one part aside to use it later.
- Now start kneading the other part of chana with the heel of your palm till it gets smooth.
- Take a pan, add 5 tbsp of granulated sugar into the pan.
- Then add the chana into the pan and mix it well with sugar and turn on the heat. Keep the heat low.
- Cook the chana for the first 2-3 mins to let it little dry.
- Then add condensed milk (check my condensed milk recipe ) to the pan.
- In the meantime add 1/2 tsp cardamom powder to the pan and mix it well with the mixture.
- I cooked the chana with condensed milk for 5-6 mins or till the mixture gets dry. As shown in the picture below. Don’t make it too dry otherwise it gets crumbly and spoil the taste of your sweet.
- Remove the chana in a plate and add rose water or essence to it. As I added 6 drops of rose essence but you may use 1 1/2 to 2 tsp of rose water instead of it. Mix it nicely. (Be careful as rose essence is the concentrated version of rose water so don’t use more, that can make a bitter taste in your sweet.)
- Then add the rest of the uncooked chana with the cooked one.
- Mix it well and knead it nicely to get a smooth dough out of it.
- Start making equal lemon size balls from the dough.
- Then give a nice round shape to each chenna balls with the help of your hands.
- Once the perfect round shaped chena balls or chanar golla is ready. Then roll the balls into the grated khoya or milk powder one by one.
- Once all the chanar golla are ready, then garnish these sweets with grated pistachios from its top.
- Serve this Kachagolla Sandesh immediately or serve it cold after keeping it in the refrigerator for an hour.
- If you want to make chenna from curd or vinegar then must check my chenna recipe.
- You may need more or less lemon juice or curd or vinegar than mine. It depends on the quality of milk.
- Here I got 2 and 2/3 cup of chenna from 2 liters full-fat milk. So I’ve used sugar and condensed milk as per my requirement. If you are making this sweet with 1 cup of chenna then must use at least 2 tbsp of sugar with 3-4 tbsp of condensed milk. Though the sweetness is up to you, you may use less or more as per your choice.
- Rosewater and cardamom powder gives it a perfect taste & flavor just like sweet shops. But you may skip it if you don’t like it or not available around.
- Store it in the refrigerator for 5-6 days in an airtight container.