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Mishti Bengal: How to make Kancha Golla

By Debjani Chatterjee
October 24, 2014 15:33 IST
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Rediff reader Debjani Chatterjee shares the recipes of this delicious Bengali sweet also known as Pran Hara.

Kancha Golla is a popular sweet from the state of West Bengal made with Chena (cottage cheese).

Here's the recipe:

Kancha Golla


  • 3 litre full cream milk
  • 2 to 3 tbsp lemon juice
  • 100 ml fresh cream
  • 250 gm khoya/mawa
  • 250 gm nolen gur (if unavailable, use same quantity of sugar)


How to make chena (paneer)

  • Boil entire milk in a deep vessel on medium flame.
  • Mix lemon juice in 1 cup of water. Gradually add to boiling milk.
  • When milk starts curdling cook for another five minutes.
  • When you see water separating from the milk solid remove from flame.
  • Strain the water with the help of a clean cotton/muslin cloth and collect the chena.
  • Run fresh water over the chena for one minute to get rid of the lemon flavour.
  • Tie the cloth and place a weight over it for 15 minutes.

How to reduce cream

  • Heat fresh cream in a pan on low flame and reduce it to a thicker version (like a cold cream). Keep aside.

How to make Kacha Golla

  • Mash chena using your hands or in a food processor and divide it into two equal portions.
  • Take one portion along with nolen gur in a non-stick pan and cook on low flame for 8 to 10 minutes.
  • Stir continuously.
  • Mix the cooked chena along with the plain one, reduced cream and mawa properly.
  • Make small balls out of the mixture.
  • You may garnish the gollas with chopped dry fruits as well.
  • Refrigerate and serve as required.

Note: If not refrigerated, Kancha Golla should be consumed within 24 hours of preparation.

Image Courtesy: Debjani Chatterjee


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Debjani Chatterjee