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Kacchagolla / Indian Cottage Cheese Sweet

Bengal is well known for it’s different types of yummy soft paneer ( Indian cottage cheese) sweets popularly known as sondesh/ sandesh . I don’t know from where the name Sondesh is derived from but when Bengali’s visited each other house they pack sondesh, I think it carry sweet message of love and friendship so such sweets are called sondesh. In Bangladesh it is known as pranhara ( heart stealer) which I think goes quiet well. You can do your own search to find out. Among many sondesh recipes Kacchagolla is the easiest one. It is named kacchagolla because it need no cooking at all. Kaccha (means raw in Bengali) golla ( means round shape in Bengali). I tried to make it as yummy as possible. Hope when you will make it at home you will get the melt in mouth taste of Bengali sweet.

Preparation time :  1 hour 30 minutes
Serves  :  5 to 6 

500 grms homemade fresh chena  ( Indian cottage cheese/ soft paneer)
½ cup nolen gur (date palm jaggery powder/ castor sugar) or to taste
2 tbsp sweet condensed milk
1 tsp rose water
½ tsp cardamom powder
a small pinch of salt 
For garnish 
few saffron strands
pistachio chopped

Methods of Cooking:
Take  full cream milk add  vinegar or lemon juice. Stir and it will start to curdle. When fully curdled then strain the excess water. Now take a muslin cloth and pour the paneer. Tie it tightly and hang for an hour or so that all the excess water drip out. Now this chena is ready to use add date palm jaggery or castor sugar (whatever you are using) rose water, condensed milk, cardamom powder and a small pinch of salt. Now mash all the ingredients together with your palm to make a very soft even mixture. Take a portion of the mixture and roll it in your hand to give shape of small lemon size balls garnish with saffron strands and chopped pistachio. Your delicious yummy Bengali sweet kacchagolla is now ready to relish.

Happy Cooking!


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