Kacha golla is a type of Bengali sandesh. It is made from fresh Chenna (Paneer/Cottage Cheese) and Khoya. Originated in Bangladesh, it is more commonly known as “Natorer Kacha golla”. However, this is something you will find in every Bengali Sweet shop.
In this recipe, I have flavored it with some rooh afza to not just give it the rose flavor but also the color. However, originally it only includes rose essence. Let’s get to the recipe.
- 1 cup (200 gram) freshly made Chenna
- 1/2 cup (100 gram) Khoya/mawa
- 1/2 cup sugar (adjust as per preference)
- 3 tbsp rooh afza
- 1/2 tsp cardamom powder
- Pistachio and dried rose flakes for garnishing
- Take the freshly made Chenna in a bowl and divide in half. If you want to know how to make fresh chenna at home, refer to this recipe here.
- Knead half of the chena and khoya until smooth.
- In a non-stick pan, add half of the chenna, khoya, cardamom powder and sugar. The sugar will melt and release water. Cook it until the water is evaporated and the mixture starts to release from the side.
- Take it out in a bowl, add the rooh azfa and the rest of the chenna and knead. Usually you would knead it till completely smooth but I wanted to keep some texture. In that case, knead it until you can shape it in a ball.
- Once done, top it with some pistachios and rose flake. Enjoy.