One of my favourite Bengali sweets, I used to look forward to kachagollas all year, especially the ones made with nolen gur. That’s simply because nolen gur was/is available only in winter and that’s when this sweet delight is prepared.
But try as you may, you can not find any kachagolla in any shop here.So, like everything else, I decided to make my own kachagolla and eat it too! And what do you do when you come up with such sudden decisions? You call your mother – who told me in a rather strict tone that she has never made any, and has no idea whatsoever , but then handed me the whole recipe verbose.
Then, I tried it a few months back, and then tried it again
Prep: 20 min. Cooking: 10 min.
Try making the chhena (cottage cheese) at home & remove as much water as you can
Ingredients
- Hung cottage cheese or chhena/chhana: 200g
- Nolen gur in a thick paste: 2-3 tbsp
- Sugar: 1tsp
- Condensed milk: 1tbsp (optional) or powdered milk: 1tbsp
- Ghee: 1tbsp
- My shortcut: Maida or refined flour: about a tsp (optional)
- Garnish: dry fruit of choice
Procedure
- Knead the chhana and sugar with the heel of your palm until smooth
- Add the liquidised gur, and knead some more
- To speed up the cooking process and better binding, add the Maida and knead it into the mix
- Heat a pan, preferably non-stick, and add the ghee to melt and heat up
- Add the chhana mixture and stir well so it doesn’t stick to the pan
- Add in the condensed milk and stir some more for about 4-5 minutes, until the mixture leaves the pan and picks up a glaze. It should be slightly glazed too from all the caramelising
- Take off the heat and let it cool. Make small balls by rolling in your palms. Use ghee on your palm to avoid sticking.
- Garnish with some dry fruits and relish 😃
The Interrobong 