Though I’ve promised many times in Facebook that I will come with some new/authentic recopies but due to lack of patience and also my pregnancy I fail to kept that promise. Now my daughter is three months old and I thought I should start concentrating on my blog again!!!!! So I thought let’s start with an authentic Bengali sweet Kancha Golla which is also known as Pran Hara.
Kancha Golla is a typical sweet dish from Bengal; be it West Bengal or Bangladesh. This sweet is made with “Channa” (home-made cottage cheese). It can be prepared with Sugar or Notun /Nolen Gur (a special variety of Jaggeri prepared from date palm found in Bengal) or a mixture of both but my version is a Notun /Nolen gur’s one.
- Full Cream Milk: 3 lit
- Lemon Juice / White vinegar: 2-3 tbsp
- Fresh Cream: 100 ml
- Khowa / Mawa: 250 g ( it can be prepared in home but I have used purchased one )
- Notun/Nolen Gur: 500g
Boil entire milk in a deep vessel at medium flame.
When the milk comes to a boil add lemon juice into the milk.
When the milk starts curdling cook for another 5 minutes and after that when you see green colored water separating from the curd remove the vessel from flame.
Now Drain the water with the help of a clean cotton/muslin cloth and collect the chana.
Run fresh water on it for 5 minutes, as the lemon flavor gets out of the chana.
Now tied the two ends of the muslin cloth tightly put a heavy weight on the muslin cloth for draining the water from the chana.
Take the fresh cream in pan and put the pan on low flame to reduce the cream into thicker version (thickness should be like cold cream) and keep it separately.
Now it’s time for Kancha Golla:
Mash entire chana with the help of hand or you can use food processor which I have used and devide the chana into two equal portions.
Now mix the cooked chana along with plain chana, reduced cream and mawa properly.
Now make round balls out of the mixture.
- Kancha Golla can be prepared with Patali Gur
- Kancha Golla should be consumed within 24 hours of preparation if not refrigerated.