Pranhara/Kacha Golla



Pranhara/Kacha Golla

By June 14, 2015

Author: Zurana
Recipe type: Misty/Sweet
Cuisine: Bangladeshi
Serves: 6

Prep Time : 1h 10 min. Cook Time : 10-15 minutes



Steps to make Channa /Ricotta cheese:

  • In a wide pan boil milk and when milk comes to boil, slowly add lemon juice or vinegar to the milk and keep stir occasionally.
  • Place a piece of cheese cloth or a fine muslin cotton over the strainer and keep stained over a pot.
  • Pour milk over the cloth, now add cold water and wash the chana properly to remove sourness of lemon juice/vinegar and lightly squeeze out water from the channa and hang in for about 1-2 hour.

Steps to make mawa:

  • In a nonstick pan heat butter over medium low heat.
  • Once butter melts, add the dry powdered milk.
  • Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside.

Steps to make pranhara:

  • On a tray knead the channa about 5-6 mins or until smooth and fluffy and no trace of grains.
  • Divide the channa into two parts.
  • Mix sugar and 3/4 of mawa with one part channa.
  • Take a nonstick pan and cook it in low heat stirring constantly, scrapping the pan bottom.
  • Cook until the mixture is very sticky and a mass pulls away from the bottom and sides of the pan.
  • Remove from heat. Let cool.
  • Mix the rose water, second portion of the raw channa and knead till smooth.
  • Divide into even portions to make smaller bite size balls.
  • Garnish with the remaining mawa.



One response to “Pranhara/Kacha Golla”

  1. Lieke says:

    Just made them, will taste them tomorrow!!! Although there is ghee and cardamom in the ingredients, could not find it in the method!?

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