With Holi approaching, yo must be planning to prepare some desserts at home. And if you are looking for something easy yet delicious, this recipe is just for you. Kanchagolla gets its name from the fact that a part of the chenna remains uncooked in this dessert.
Cuisine: Bengali (Indian)
Preparation time: 20 minutes(making chenna +resting time)
Cook time: 25 minutes
- 2 litres of full fat milk
- ¼ cup of lemon juice
- 6 tablespoons of condensed milk
- 5 tablespoons of sugar
- 1 teaspoon of rose water
- ½ teaspoon of cardamom powder
- 1/3 cup of milk powder
- 7-8 pistachios ground for garnishing
- Bring the milk to boil.
- Dilute the lemon juice with equal amount of water. To the boiling milk, stir in the lemon juice till all the milk curdles and the green whey separates.
- Strain the curdled milk and wash the chenna properly. Washing the chenna properly removes all the traces of lemon from it as well as prevents the chenna from hardening.
- Divide the chenna into two equal portions.
- Take one portion on a plate and knead the chenna to a smooth paste.
- Add the sugar to the chenna and knead the chenna again. (you can also grind the sugar into powder. This will make your work easy. But I did not do it and it was absolutely ok)
- In a pan, on low flame, add the chenna and with a ladle turn and fold the chenna for 3-4 minutes.
- Now, add the condensed milk to the pan followed by cardamom powder and continue cooking the chenna for 5-6 minutes till becomes dry.
- Turn off the flame. Add rose water to the chenna.
- To this chenna, add the uncooked chenna and mix it properly to make a smooth dough.
- Make lemon sized balls and your kanchagolla is ready.
- Roll the kanchagolla in milk powder.
- Garnish the kanchagolla with ground pistachios and serve.