Pranhara/ Kachagolla
 
Prep time
Cook time
Total time
 
Pranhara a.k.a kanchagolla is the most mouthwatering of the ‘Shandesh’ class of Bengali sweets. Fresh,delicious and an authentic treat with a hint of rosewater.
Author:
Recipe type: Dessert
Cuisine: Bangladeshi, Bengali
Serves: 15-20
Ingredients
  • 4 Cups whole milk
  • 4 tablespoons white vinegar or strained lemon juice
  • ½ Cup sugar
  • 1 Cup dry powdered milk
  • 3-4 tablespoons butter
  • 3-4 drops of rose water
Instructions
  1. Steps to make Chana (Ricotta cheese):
  2. Line a colander or sieve with a large piece of cheesecloth that has been folded 3-4 times. Place the lined colander or sieve over a large bowl or sink.
  3. Boil milk in a large thick-bottomed saucepan over medium high heat. Stir occasionally, scraping the pan bottom, to avoid scorching.
  4. Mix vinegar with 4 tablespoon of water and add to boiling milk.
  5. Look out for curd-mass to separate from greenish water. As curds rise and come to the surface stop the stove.
  6. Run a spatula along the bottom of the pan occasionally to free up any stuck curds.
  7. Gently begin to ladle curds into the prepared sieve or colander.
  8. Wrap the cloth around the cheese and rinse under a running water without pressing the cheese.
  9. Gather the edges of the cloth, tie or fasten into a knot and allow to cool and drain for 2 hour minimum.
  10. Steps to make mawa(cheese dust):
  11. Heat butter in a nonstick pan over medium low heat.
  12. Once butter melts, add the dry powdered milk.
  13. Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside.
  14. Steps to make pranhara:
  15. Knead the cheese on a clean surface with your heel of the hand by pressing it across the surface until smooth and fluffy and no trace of grains. Knead about 5-6 minutes.
  16. Collect all the cheese and divide them into two parts.
  17. Mix sugar and cheese dust(Set aside some for garnish) with one part cheese and cook in low heat stirring constantly, scrapping the pan bottom. Use a thick bottomed or non-stick pan.
  18. Cook until the mixture is very sticky and a mass pulls away from the bottom and sides of the pan.
  19. Remove from heat. Let cool.
  20. Mix the rose water, second portion of the raw cheese and knead till smooth.
  21. Divide into even portions to make smaller bite size balls.
  22. Garnish with cheese dust or mawa.
Notes
A large fine muslin cotton can be used in place of cheese cloth. Using white is recommended to refrain from any cloth dye contamination.
Store cheese in an airtight container and refrigerate if you not using immediately. It's best to use within a few days.
An alternate way of making mawa : Cook chana in low heat until it changes color to slightly golden.
Cool completely and grind in a food processor to a coarse dust.
Step 1 of “how to make pranhara” can also be achieved by using a food processor/blender instead of kneading by hand.
Recipe by WithASpin at https://withaspin.com/2012/09/14/pranhara/