- Take a heavy bottom vessel and put the milk to boil.
- After 2 boil, switch off the flame and add lemon juice and stir gradually.
- After milk curdles and separates from the whey, strain the whey using a muslin/cheese cloth.
- Remove excess whey from the chenna and hang for 30mins.
- Transfer the chenna onto a big plate, divide it into two equal parts and keep aside 1 part for later.
- Rub and cream the half chenna using your palm for atleast 10 mins. Then add powdered sugar into it and rub for next 5mins.
- Transfer the mixture in a heavy bottom vessel or a kadhai on low flame and stir regularly. Add condensed milk and rose water at this stage and stir till it comes together. Don't let it dry completely. It should be a bit moist.
- Take the other half of the chenna that has been resting aside, transfer the chenna mixture from kadhai to this other half of chenna.
- Mix them together, rub or cream it for next 4-5 mins.
- Make medium size balls from this and coat it with milk powder.
- Consume fresh and avoid consuming directly from fridge, it will get stiffer if kept in fridge. Keep it in a air tight container.
Authentic Bengali sweet which is extremely soft and mildly sweet.
Kacha golla (rose flavoured)
By Ribhav Srivastava
Nov, 21st
769
Servings
14 persons
Cook Time
45 minutes
Ingredients
4
- 6
Ingredients
- Full fat milk
- Lemon juice
- Condensed milk
- Powdered sugar
- Rose water/ extract
- Milk powder
Instructions
Notes/Tips
Switch off the flames and then add lemon juice, otherwise chenna will get stiff. Don't let the mixture dry in kadhai. Don't keep it in fridge, it will get stiff, enjoy fresh and soft.
