Kachagolla, a beloved Bengali sweet, is a creamy and delicate dessert made with fresh cottage cheese, or paneer. During festivals, celebrations, and other special occasions, Kachagolla is frequently consumed due to its gentle sweetness and melt-in-your-mouth texture.
With its blend of flavor and simplicity, it perfectly captures the spirit of classic Indian desserts. For simplicity, we’ll show you how to make Kachagolla with store-bought paneer in this recipe, so you can make this delicious dessert in less than an hour.
Ingredients
200 grams fresh paneer (store-bought or homemade)
1 tablespoon milk (whole or skim)
6 teaspoons granulated sugar (adjust to taste)
2 tablespoons sweetened condensed milk
1 teaspoon rose water (optional, for flavor)
½ teaspoon ground green cardamom
⅓ cup unsweetened milk powder (for rolling)
Saffron strands or slivered nuts (for decoration, optional)
Kachagolla Recipe
Step 1: Prepare the Paneer
First, chop the paneer by chopping it into small, manageable chunks. Blending and achieving a smooth consistency will be much simpler as a result.
Blend: Put 1 tablespoon of milk and the chopped paneer in a blender. Blend until the mixture resembles a thick batter and is smooth and creamy. This guarantees a smooth texture and serves as the foundation for your Kachagolla.
Step 2: Separate the Blend
Divide the Mixture: Once the paneer mixture has been blended, split it into two equal parts. While working with one part, cover the other half with a fresh cloth to keep it fresh.
Step 3: Make the paneer sweeter
Add Sugar: Six teaspoons of granulated sugar should be added to the first half of the mixture.
Mash the Sugar: Press the sugar into the paneer with your hands. Until the mixture is smooth and the sugar has completely dissolved, knead it thoroughly. In order to distribute sweetness uniformly throughout the dessert, this step is essential.
Cook the Sweetened Paneer in Step Four.
Warm up a pan: Put a non-stick skillet over low heat. To keep the mixture from sticking and burning, non-stick is crucial.
Stir: For two to three minutes, add the sweetened paneer mixture to the heated pan and stir constantly. This aids in uniformly warming the mixture.
Add Condensed Milk: After the pan has heated up, add the sweetened condensed milk and, if using, the rose water. Mix thoroughly to incorporate all the ingredients.
Proceed Cooking: Continue cooking the mixture for an additional 8 to 10 minutes over low heat. It will start to thicken and separate from the pan’s sides as you stir, which means it’s ready.
Cool the Mixture: Switch off the heat as soon as the mixture has solidified and is no longer sticky. Spread it out on a plate and let it cool for approximately five minutes. Before combining it with the raw material, this cooling time is crucial.
Step 5: Mix the Ingredients
Mix Both Portions: In a bowl, combine the cooked mixture and the paneer piece that was set aside to remain uncooked once it has somewhat cooled.
Include the cardamom: Add the ground green cardamom and use your hands to knead the mixture until it’s smooth and consistent. The sweetness is complemented by the beautiful, aromatic flavor that the cardamom gives.
Sixth Step: Form the Kachagolla
Split into Portions: Split the dough into ten equal halves, each weighing about 20 grams. This facilitates uniform truffle formation.
Form into Balls: Gently flatten each part by pressing it between your palms. To create a smooth ball, roll it between your palms. In order to get a good, round shape, the rolling action is essential.
Coat the Kachagolla in step seven.
Get the milk powder ready: In a small dish, combine the unsweetened milk powder. The Kachagollas will be coated in this, which will give them a lovely finish and a rich flavor.
Roll the Balls: Coat each ball of kachagolla evenly by rolling it in the milk powder. This helps keep them from sticking together in addition to adding flavor.
Step 8: Garnish and Serve: Place the Kachagollas that have been coated on a serving plate. For a sophisticated touch, you can add slivered nuts or strands of saffron as a garnish. This enhances the flavor and adds visual appeal.
Storage: For up to two days, kachagollas can be kept in the refrigerator in an airtight container. To restore their soft texture, let them sit at room temperature for approximately half an hour before serving. They’re even more fun because of this.
Tips for the Perfect Kachagolla
Paneer Quality: To have the greatest texture and flavor, paneer quality is essential. Make your own paneer at home if you have the time. Just bring the milk to a boil, add vinegar or lemon juice to curdle it, then drain the resulting curds.
Variations in Flavor: Feel free to try other flavors. For a distinct take on this traditional delicacy, try substituting a few drops of vanilla essence for the rose water or using other spices, such as nutmeg.
Serving Recommendations
Kachagolla is a great accompaniment to coffee or masala chai. Enjoy it as a sweet treat at festivals and celebrations, or serve it as a light dessert after a hearty dinner.
In summary
A delicious and simple dessert that embodies Bengali cuisine is kachagolla. It is an enticing delicacy that is likely to please everyone because of its delicate texture and delicate sweetness. This recipe for Kachagolla is sure to please, whether you’re celebrating a special event or just enjoying a treat. These sweet cottage cheese truffles are easy to make and have a delightful flavor that will make you want to eat them quickly.
Making kachagolla involves more than just producing a dessert; it also involves adopting Bengali customs and tastes. So get your ingredients together, bring your loved ones around, and relish the pleasure of preparing and sharing this delicious treat. Have fun in the kitchen!
See also: Growing mushroom in coffee grounds
