KANCHAGOLLA (BENGALI SWEET)

Sweets, Sweets n Sweets; that's what we love to prepare and eat during the festivals. Indulging to the extreme is what we do with ourselves during this period. And why not? Such occasions come once a year, to enliven our hearts and we  savour the moments for the next one year. Moreover, any celebration among us is incomplete without sweets.

WHAT IS KANCHAGOLLA?

Yesterday was Mahalaya. We generally offer something homemade or store bought to our God Family on such days. I had no time in the morning; I had to hurry to my workplace, and the entire day I felt awkward. Back home, I thought I should not go to the bed with guilt. Let me prepare something which is quick and easy to make, without compromising with the taste. I came up with this KACHAGOLLA sweet, which I loved too much in my childhood. It is made with Chena / Paneer(curdling the milk with lemon juice) and sugar. During the winter months, we alternate the sugar with date palm jaggery.

Finally, I finished cooking this popular Bengali sweet at around 9 pm yesterday, felt extremely happy and content. Hope the Almighty will forgive  me for serving the dinner late. One thing you should keep in your mind, even if you refrigerate, this sweet tends to spoil quickly. I would suggest you to have them all sooner. Two litres of milk shall make about fifteen sweets approximately.

INGREDIENTS :

Full Cream Milk : 2 litres [I used Meiji's fresh milk]
Sugar : 1/2  small tea cup
Lemon Juice : 3-4 tablespoon
Green Cardamom Powder : 1/4 tea spoon
Chopped Pistachios : 6 [optional]

PROCEDURE :

Let us first prepare the Chena (Indian Cottage Cheese). Pour 2 litres of milk in a heavy bottomed pan. Put on the gas oven for boil. When it boils for a pretty 7-8 minutes, pour in the lemon juice added to 1/2 a small cup of water. You can see the milk curdling, switch off the gas stove immediately.

Now take a clean white cloth. Pass the curdled milk through it, so that the whey is drained away. Please do not throw away the whey, store it in the refrigerator to use later. 

What is deposited in the white piece of cloth is called Chena / Paneer Cheese. Wash the paneer under running water, tie the cloth to the kitchen tap and then hang for an hour. All of the excess water should go away.

Now blend the sugar along with the green cardamom to get a powder form. Mix with the Chena and keep mashing until the sugar is mixed well and the thing turns smooth. 

Cook half of the paneer mix at minimal heat in a pan that is not used to cook anything with turmeric or other spices. Cook it for 5-6 minutes stirring continuously. Add it to the remaining paneer.

Once cool, knead well the entire thing. Shape into round balls with the help of your palms. Garnish with the chopped pistachios if using.

You are done. Your God Family is happy, your family is happy, you are too! Enjoy!