Pranhara/ Kachagolla

 









Pranhara , otherwise called Kachagolla is one in every of that Bengali sweets , I will die for . I found several pranhara or kacha golla recipes , however found either advanced ( for a “fakibaaz” like me) or the method not giving justice to the name Kachagolla . Kacha golla is that spherical , roshgolla like sweet , wherever in contrast to roshgolla, the chaana ( cheese) isn't boiled ! that's , the Chaana is kacha or raw !!!! thus this is often the formula , i attempted to create easy-peasy for everybody and ofcourse while not compromising the important taste;

Ingredients:

Chaana from four cups of milk
Powder Milk four tbl spoon
Ghee 1/2 tablepoon
Sugar to style ( around three to four tbl spoon for 3/4 th cup chaana)
Cardamom powder , a pinch

Procedure to create Chaana:

Boil four cups of milk and once it involves the boiling purpose , shut down the stove and add a pair of tbl spoon of juice . once the Water separates drain the chaana on a cheese material , wash with cold water . Squezze well , so no water ought to be there . Your chaana is prepared.

Procedure for Kachagolla/ Pranhara:

1. Take chaana,sugar, clarified butter and cardamom powder in an exceedingly bowl . Knead well till swish . Remember , attempt to squeeze all the water from chaana before you create this sweet.

2. currently activate the warmth of your stove on low flame . place the chaana on a pan and cook on a coffee flame simply that long required to evaporate the water or dampish from the chaana ( as sugar provides wet to the chaana) . Don’t cook on high flame or for too long , then it'll get laborious and not giving justice to the name kachagolla .

3. add the powder milk and blend okay with the chaana . Transfer forthwith on a plate . form in spherical balls , when cools . Roll it over dry mawa . Your Kachagolla/ pranhara is readyy . 🙂

For dry mawa , combine clarified butter with powder milk in an exceedingly proportion so it's crumb like texture. Strain with a filter . Yur dry mawa is prepared !!!!