The solemn chanting of the Mahishashura Mardini by Sri Birendra Krishna Bhadra in the wee hours of the morning ushered in the Devipahksha! Yesterday it was Mahalaya and with that the countdown to Durga Puja has begun! Durga Puja, a very special festival of the Bengalis all over the world is celebrated on the Bengali month of Ashwin. The light blue sky with white cotton like clouds floating all over and the kashful swinging in light breeze can make any bong nostalgic!
Like past years, I will be missing my home and the Puja fervor but this year we have plans to visit my friend’s place and enjoy with her family! Looking forward to it!
Meanwhile those who are away from home like me and missing out the fervor and festivity of Kolkata Puja, I have made a special recipe series for the Durga Puja to enjoy and try out during the festival days. So, stay tuned to this space for new recipes every alternate day. To start off the series, here is a very popular Bengali sweet recipe Kachagolla.
Kachagolla is also known as Pranahara which literally means to steal the heart. Kachagolla as the name suggests, is made with uncooked chhena and shaped into round balls. Though the name suggests, making balls out of the raw chenna is challenging for many. As you add the sugar to the chhena the sugar dissolves and makes it a bit soft to shape it into a perfect round ball. So here is a trick that I follow while making the recipe and it comes out perfect every time keeping in the fresh taste to the sweet. Part of the chenna is lightly cooked and the rest is kept raw. Then it is mixed together to form the balls. It is as simple as that!
Kachagolla is soft and mildly sweet with melt in the mouth texture. It is usually rolled in khoya crumbs but that is optional or you may garnish with some chopped pistachios. Give this recipe a try and enjoy with your friends and family!
I hope this Festive season brings in lots of happiness and joy to all! Sharadiyar Subhechha to all who are celebrating!
Make sure the chenna is well drained. If the chenna is too soft it will be difficult to roll. Do not overcook the chenna on the stove. The texture will change and make it chewy. Make sure to cook at low flame. Just when the dough starts to leave the sides of the pan take it out of the heat. Kachagolla tastes best when made fresh and at room temperature but you may store in an airtight container in the refrigerator. Before serving, bring it back to the room temperature.
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How to make Kachagolla
By September 20, 2017Published:
- Yield: 8
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 1 hr 40 mins
Kachagolla is soft and mildly sweet with melt in the mouth texture.
- 1/2 gallon whole milk at room temperature
- 2 medium lemon/lime
- 3/4 cup granulated sugar or to taste
- 2-3 pods green cardamoms finely ground
- 2 tablespoons milk powder
- 1/2 cup grated mawa/khoya
- At first bring the milk to a boil. Stir occasionally so that the milk does not stick to the bottom of the pan. Meanwhile squeeze juice from the lemons and set aside.
- When the milk comes to a boil, reduce the flame and gradually add the lemon juice until the milk separates. Strain through a strainer lined with a muslin or cheese cloth.Wash the cheese or chhena and tie the ends of the cloth to a knot and squeeze as much water as possible. Place the chenna on to a plate and keep a heavy object over it. Leave it for an hour so that all the water is drained out.
- After an hour, transfer the chhena to a large plate and start kneading for 3-5 minutes with the heel of the palm. Divide the chhena dough into two equal portions. Cover one portion and set aside.
- Take the other portion and knead well with the sugar until it completely dissolves. Add the cardamom powder and mix well. Transfer the mixture to a non stick pan.
- Cook the mixture for 5-7 minutes at low flame or until the mixture starts to leave the sides of the pan. Add the milk powder and mix well. Transfer the mixture to a plate and let it cool for 5 minutes.
- When the mixture is cool enough to handle but still warm, mix with the other half of the chenna and knead well. Make 8 equal portions of the mixture and roll each portion between the palms of your hand to give a round shape. Repeat with the rest of the portion.
- Place the grated khoya/mawa onto a plate and roll each kachagolla in mawa and place on a cupcake liner or a plate. Repeat with the rest of the rolled balls.
- Let it rest for 30 minutes at room temperature. Enjoy!