Kaacha Gola Recipe (Bengali Sweet Cottage Cheese Balls)
Description
Kaacha Gola is a beloved Bengali sweet from the vibrant culinary heritage of West Bengal. This traditional dessert is made from fresh paneer (also known as chenna), delicately flavored with cardamom and saffron. The sweet is known for its mild sweetness and the infusion of aromatic spices that create a unique flavor profile. Unlike many other Indian sweets, Kaacha Gola is not overwhelmingly sweet, offering a subtle balance that lets the essence of cardamom and saffron shine through. The texture is soft and melt-in-your-mouth, making it a perfect treat for any occasion. This quick and easy dessert is ideal for when you have surprise guests or want to serve something special during festivals and celebrations. It’s best served after refrigerating for an hour, allowing the flavors to mature and the texture to become even smoother.
Cuisine
Bengali Recipes
Course
Dessert
Dietary Preference
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chenna (Homemade Cottage Cheese) | 300 grams |
| Sugar (powdered) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron strands | A pinch |
| Milk | 1 tablespoon (for paneer) |
| Milk (for making paneer) | 1 liter |
| Lemon Juice | 1 tablespoon |
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
Instructions
-
Making Fresh Paneer
To begin the Kaacha Gola recipe, we’ll start by making fresh paneer. Pour 1 liter of milk into a saucepan and bring it to a boil over medium heat. Once the milk begins to boil, add 1 tablespoon of lemon juice to curdle the milk. Allow the milk to simmer for a few more minutes until the curds (chenna) separate from the whey. -
Straining the Chenna
Once the curds have formed, strain the mixture through a fine muslin cloth to remove the whey. Gather the cloth with the chenna and hang it for a few minutes to ensure that all excess liquid is drained off, leaving you with soft, fresh chenna. -
Preparing the Paneer
After draining, transfer the chenna onto a clean surface or bowl and begin to mash it with your hands, breaking down any lumps. The smoother the paneer, the better your Kaacha Gola will be, so spend some time kneading the chenna until itโs smooth and uniform. -
Flavoring the Dough
Once your chenna is ready, it’s time to flavor it. Add 1 teaspoon of cardamom powder, a pinch of saffron strands (soaked in a little milk), and 1/2 cup of powdered sugar to the chenna. Mix these ingredients well until you achieve a soft, smooth dough. -
Shaping the Kaacha Gola
Line a tray with mini muffin paper liners. Pinch off portions of the chenna mixture, roughly the size of a lemon, and roll them into smooth balls between the palms of your hands. Place each ball on the paper liner, and repeat the process until all the mixture has been shaped. -
Refrigerating the Kaacha Gola
For best results, refrigerate the Kaacha Gola for at least one hour before serving. This allows the flavors to meld together and enhances the texture of the dessert, making it even more delicious. -
Serving
After refrigerating, your Kaacha Gola is ready to be served! It can be enjoyed as a refreshing dessert during special occasions, celebrations, or simply as a treat to enjoy with family and friends.
Allergen Information
- Contains milk (dairy) and saffron.
- Cardamom is a spice and may cause allergies in sensitive individuals.
- This recipe is vegetarian but not suitable for individuals with dairy allergies or lactose intolerance.
Dietary Preferences
- Vegetarian: This recipe is suitable for vegetarians as it is made entirely from dairy products.
- Gluten-Free: No gluten-containing ingredients are used in this recipe, making it safe for those who are gluten intolerant or follow a gluten-free diet.
- Low Sugar Option: You can reduce the amount of sugar in the recipe to make it a lower-sugar dessert, especially for those with dietary restrictions.
Tips for a Perfect Kaacha Gola:
- Fresh Paneer: If you want the best results, always opt for fresh homemade paneer. Store-bought paneer can be used but it may not provide the same texture and taste.
- Saffron Soaking: For an even richer color and deeper flavor, soak the saffron strands in warm milk for a few minutes before adding them to the mixture.
- Storage: Kaacha Gola can be stored in an airtight container in the refrigerator for up to 3-4 days, although it is best enjoyed fresh.
Conclusion
Kaacha Gola is a delightful Bengali dessert that brings together the natural sweetness of fresh paneer and the aromatic essence of cardamom and saffron. Itโs a simple yet elegant treat thatโs perfect for a variety of occasions, from casual gatherings to grand celebrations. The mild sweetness and melt-in-your-mouth texture make it a standout, and its ease of preparation ensures that you can whip it up even at the last minute. Whether you’re celebrating a festival, hosting guests, or simply craving something delicious, Kaacha Gola is sure to please everyone at the table.
