Kachagolla (Sweet Cottage Cheese Truffles)

Next in my Diwali line-up is Kachagolla. What I like most about this milk-based Bengali sweet is that it’s light and only mildly sweet. Chenna (fresh cottage cheese) is the base ingredient for this moist, melt-in-the-mouth dessert. To speed up the process, I used store-bought paneer. So now this delicious dessert can be made in under an hour.

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Recipe

KachaGolla

(Makes 10)

Ingredients

200 gms fresh paneer (I used ID fresh paneer)
1 tbsp milk 
6 tsp sugar
2 tbsp sweetened condensed milk
1 tsp rose water (optional)
1/2 tsp ground green cardamom
1/3 cup unsweetened milk powder, for rolling
Saffron strands or slivered nuts, for decorating

Method

Chop the paneer into small pieces. Combine with the milk and pulse in a blender until smooth.

Divide the mixture into 2 equal portions. Cover one half and set aside for later.

To the other half, add 6 teaspoons of sugar. Use clean hands to mash the sugar into the paneer for a few minutes until the sugar dissolves and mixture is completely smooth.

Place a nonstick pan over low heat and add the sweetened paneer. Cook, stirring continuously for 2-3 minutes.

Add the condensed milk and rose water, if using. Continue stirring (over low heat) for 8-10 minutes or until the mixture leaves the sides of the pan and comes together to form a mass. Turn off the heat and transfer onto a plate. Spread the mixture (to increase the surface area) and allow to cool for 5 minutes.

Combine the reserved uncooked paneer with the cooked portion. Add the ground cardamom and use clean hands to mash and knead everything together until smoothly incorporated.

Divide the kachagolla mixture into 10 equal parts (roughly 20 grams each). Applying pressure, flatten each portion between the palms of your hands, then roll into a smooth ball.

Place the milk powder in a small bowl. Roll each kachagolla in the the milk powder until evenly coated. Transfer to a serving plate, garnish with saffron strands or slivered nuts and serve.

Store the kachagollas refrigerated in an airtight container for up to 2 days. Before serving, leave them out for 30 minutes to come to room temperature.