Kaacha Gola: Bengali Sweet Cottage Cheese Balls Recipe

Kaacha Gola Recipe (Bengali Sweet Cottage Cheese Balls)

Kaacha Gola, a delicious Bengali dessert, is a delightful sweet made from fresh cottage cheese (chenna), cardamom, saffron, and a touch of sweetness. It is often served during special occasions like weddings, festivals, and family gatherings. With its soft, smooth texture and aromatic flavors, Kaacha Gola is a perfect treat for anyone with a sweet tooth. This recipe is easy to follow, using simple ingredients, and yields a delightful dessert that is sure to impress!

Ingredients

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 2

Cuisine: Bengali

Course: Dessert

Diet: Vegetarian

Instructions

1. Making the Paneer (Chenna)
   Begin by preparing the fresh paneer (chenna) for the Kaacha Gola. In a saucepan, boil 1 liter of milk. Once the milk comes to a boil, add 1 tablespoon of lemon juice and reduce the heat to a simmer. Continue to boil for a few more minutes until the milk curdles, and the chenna separates from the whey.

2. Strain the Whey
   To separate the chenna, strain the mixture through a fine muslin cloth. Let the chenna drain for a few minutes. Once most of the whey has drained off, hang the muslin cloth with the chenna for a few more minutes to ensure all excess liquid is removed.

3. Mash the Paneer
   After draining, transfer the chenna to a clean surface. Use your hands to mash the paneer until it becomes smooth and lump-free. This step is crucial to ensure that the dough for the Kaacha Gola is soft and smooth. You can use store-bought paneer if it is fresh, but homemade paneer works best for this recipe.

4. Prepare the Dough
   Once the chenna is smooth, add the powdered sugar, cardamom powder, and saffron strands that have been soaked in milk. Mix all the ingredients together thoroughly to form a soft dough. You should be able to shape it into smooth balls without any cracks.

5. Shape the Kaacha Gola
   Take a tray and line it with mini muffin paper liners. Pinch a small portion of the dough (about the size of a lemon) and roll it into a smooth ball between your palms. Place each ball on the paper liner. Repeat this process until all the dough is shaped into balls.

6. Chill and Serve
   To get the best flavor and texture, refrigerate the Kaacha Gola for at least 1 hour before serving. The dessert becomes firmer and more flavorful after chilling. Serve chilled for a refreshing treat!

Tips for the Perfect Kaacha Gola:

• Use Fresh Paneer: For the best texture and flavor, it’s recommended to make your own paneer. However, if using store-bought paneer, ensure that it is fresh.
• Soak the Saffron: Soak the saffron strands in a little warm milk to release its flavor and color.
• Customize the Size: You can shape the Kaacha Gola into larger or smaller balls based on your preference. Just ensure they remain smooth and consistent in size.

Serving Suggestions

Kaacha Gola is typically served as a dessert at weddings, festivals, and other special events in Bengali cuisine. You can also serve it as a delightful treat after a hearty meal or offer it as a sweet snack for guests.

Nutritional Information (Approximate per Serving)

Enjoy the indulgent, flavorful experience of this traditional Bengali dessert, Kaacha Gola, with every bite! This sweet treat is sure to leave you craving for more, making it the perfect dish for your next celebration or family gathering.