- Heat 1.5 litre milk in a pan. Lower the flame the when it comes to a boil.
- Add 4 tbsp of water with 4tbsp of lemon juice. Then pour it along the side of the pan. The milk will curdle and you will be able to see the green water then switch of the flame.
- Drain the curdled milk in a muslin cloth.Wash the chena with water to remove the traces of lemon juice. Hang the muslin cloth for around 1/2 hour to drain all the water from Chena .
- Meanwhile Prepare Khoya. For That Heat 1ltr Milk In A Kadhai On Medium Flame. once it comes to a boil, let it simmer and reduce on medium-low flame.
- Keep stirring gently with a spatula so that milk doesn't get stick to the bottom. Also keep scraping the sides and bottom.
- After 45-50mins You will see milk has reduced and Becomes Denser. You will Also see slight change in colour. Switch off the Flame.let it cool down on room temperature.
- Take the chena out of the Muslin Cloth. Divide the chena in 2 equal parts. Keep one half aside, and start Mashing the other half and add 250 gm sugar.
- In a pan mix the mashed chena with khoya. Cook until it becomes thick. Let the mixture cool down . Crumble the other half chena and add it with the mixture. Mix well.
- Now make small balls from it and roll the balls into milk powder.
- Your kachagolla is READY.
Bengali chena mithai for festive season
Kachagolla
By Mamata Satpati
Nov, 14th
830
Servings
7 persons
Cook Time
1 hr
Ingredients
3
- 5
Ingredients
- Milk
- Lemon juice
- Water
- Sugar
- Milk powder
Instructions
Notes/Tips
Wash the chena properly. So that there is no traces of lemon Juice taste.
