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%Kancha Golla

Kancha Golla


Kancha Golla is a famous Bengali soft Sondesh (Fudge). It is prepared with fresh cottage cheese and also Gur or Sugar


Units Scale
  • Full-cream Milk: 3 liters
  • Lemon Juice: 1 Tbsp.
  • Dudher Shor/ Fresh Cream/ Malai: 200ml
  • Khowa/ Mawa: 250g.
  • Patali Gur: 300g


To make chana:

  1. Boil milk in a deep bottom vessel until it reduces to 1/3.
  2. Mix lemon juice with one cup of water and add it to the milk and then cover the vessel with a lid.
  3. Switch the flame off and open the lid after 10 minutes.
  4. The milk will curdle by then and water will separate from the curdled milk.
  5. Strain the water and put the curdled milk over cheesecloth and tie all the ends of the cloth.
  6. 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:

  1. Take cream over a pan and cook it over a low flame to reduce. this will take around 10 minutes.

To make Kancha Golla:

  1. Knead the chana using your fingers.
  2. Take half portion of the Chana with Patali gur and cook it over the low flame.
  3. Get the mixture completely cooled.
  4. Now knead the cooked Chana along with uncooked chana and reduced cream to make a smooth dough.
  5. Make small balls out of the dough and serve it in room temperature or after fridge for a few hours.


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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