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I've promised many times to myselfthat I will regularly come with authentic recipes. However, due to lack of patience and also my pregnancy I fail to keep that promise. Hormones have a role to play after all 😛 Now my daughter is three months old and I thought I should start concentrating on my blog again! I've decided to start with an authentic Bengali sweetKancha Gollaa.k.aKacha Gollawhich is also known asPran Hara in West Bengal.
I am not sure how they make Kancha Golla commercially in the Bengali confectioner's shops however I follow my Dida's recipe which she shared with me long back. Her recipe calls forfresh cottage cheese (Chana), Dudher Shor (Cream) andPatali Gur.
Kancha Golla is a classical Bengali sweet. It is equally popular in West Bengal as well as in Bangladesh. This sweet is prepared with "Channa" (cottage cheese) along with Sugar or Notun /Nolen Gur (a special variety of Jaggeryprepared from date palm ) or a mixture of both. However both I and hubby love the Gur Version of this Bong Sandesh Kancha Golla. In Gurgaon, we are not available with Nolen Gur. Whenever I need to purchase it I have to go to C R Park for that. Apart from that Maa Baba bring it to me from Kolkata.
I mostly store Nolen Gur in Fridge every year and typically rationed it as Nolen Gur is only available during winters. I just love to use it while preparing Bong sweet delicacies over the year.
Here's how I make Kancha Golla at Debjanir Rannaghar!
Kancha Golla
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- Author: Debjani Chatterjee
- Total Time: 1 hour 15 mins
- Yield: 10 People 1x
Description
Kancha Golla is a famous Bengali soft Sondesh (Fudge). It is prepared with fresh cottage cheese and also Gur or Sugar
- Full-cream Milk: 3 liters
- Lemon Juice: 1 Tbsp.
- Dudher Shor/ Fresh Cream/ Malai: 200ml
- Khowa/ Mawa: 250g.
- Patali Gur: 300g
Instructions
To make chana:
- Boil milk in a deep bottom vessel until it reduces to ⅓.
- Mix lemon juice with one cup of water and add it to the milk and then cover the vessel with a lid.
- Switch the flame off and open the lid after 10 minutes.
- The milk will curdle by then and water will separate from the curdled milk.
- Strain the water and put the curdled milk over cheesecloth and tie all the ends of the cloth.
- Place the Chana with cheesecloth over a flat surface and put some weight over it to remove as much as moisture possible.
To make reduced Cream:
- Take cream over a pan and cook it over a low flame to reduce. this will take around 10 minutes.
To make Kancha Golla:
- Knead the chana using your fingers.
- Take half portion of the Chana with Patali gur and cook it over the low flame.
- Get the mixture completely cooled.
- Now knead the cooked Chana along with uncooked chana and reduced cream to make a smooth dough.
- Make small balls out of the dough and serve it in room temperature or after fridge for a few hours.
Notes
You can substitute Gur with Sugar.
You can use half Gur and half Sugar as well.
It is better to consume it within 1-2 days of making.
I have used fresh homemade malai, however, if not available use the thick portion of the packaged fresh cream.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Bengali
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Dessert recipes from Debjanir Rannaghar:
- Chaler Payesh (also known as Bengali Rice Kheer)
- Choshir Payesh (also known as Chosi Payesh)
- Pancakes topped with Dulce de Leche and Fresh Fruits (Also known as Dulce de Leche Pancake)
- Double Chocolate Rum Balls (Also known as Rum Ball)
- Monohara (Also known as Monohara Sondesh)
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun (Also known as Cheesecake prepared with Mishti Doi)
- Khejur Gurer Payesh (Also known as Bengali Rice Kheer with Date Palm Jaggery)
- Gujiya (Also known as Bengali ring-shaped sondesh)
- Nolen Gurer Sandesh (also known as Date Palm Fudge with cottage cheese)
- Gurer Narkel Naru (Also known as Bengali Narkel Naru/ Nariyal ki Laddu)
- Banoffee Panna Cotta with Cherry Compote (Also known as Banoffee Panna Cotta)
Have you tried theKancha Golla recipe fromDebjanirRannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at@foodofdebjani.
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Kancha Golla Recipe from Debjanir Rannaghar was featured in Rediff Getahead.
#the pictures of Kancha Golla are updated in 2019.
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babu choudhuri says
Superb
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