Accidentally made this traditional Bengali sweets for the first time & they came out really well!




  • Toned milk- 1/2 litre
  • Lime juice- 1/2 of one lemon
  • Cardamom powder- Grind the seeds of 1 green cardamom
  • Powdered sugar- 2 tsp


In my case when I started to boil the milk, it was begin to curdled. To that milk I add 1/2 cup of water & lime juice, boiled for some time till the cheese and the whey just start to separate. To prevent hardening of the cheese, switch off the gas immediately. Pour the chana /cottage cheese into cheesecloth or a muslin cloth under running cold water to wash away the lemony smell. Tie the cloth and squeeze the extra whey, let it drop for 20-25 minutes.

Now grind this chana /cottage cheese with the cardamom powder & sugar to a smooth paste. Don’t overdo with the grinding otherwise the batter will be very soft, & it will be tough to make round balls out of it. For grinding I used a stone grinder (shil-nora), no idea about to do the same thing on a food processor. Divide the dough into equal-sized round shaped balls and smoothen the balls with your palms.

Your Kancha golla is ready. Eat & serve. Nothing is better than homemade sweets!



Note: You can double the ingredients as per your requirement.


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