I’ve promised many times to myself that 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 sweet Kancha Golla a.k.a Kacha Golla which is also known as Pran 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 for fresh cottage cheese (Chana), Dudher Shor (Cream) and Patali 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 Jaggery prepared 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!
- Full-cream Milk: 3 Liters
- Lemon Juice: 1 Tbsp.
- Dudher Shor/ Fresh Cream/ Malai: 200ml
- Khowa/ Mawa: 250g.
- Patali Gur: 300g
- 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.
- Take cream over a pan and cook it over a low flame to reduce. this will take around 10 minutes.
- 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.
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.
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 the Kancha Golla recipe from Debjanir Rannaghar!
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 firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.