Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kacha gola sandesh. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kacha Gola Sandesh is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kacha Gola Sandesh is something which I have loved my entire life. They’re fine and they look wonderful.
Kacha Gola is the very famous sweet from West Bengal which is made of fresh paneer or chenna and flavoured it with your choice of flavour. http://www.knowtosave.com This video is about how to make sandesh /sondesh or kachagolla. It is very popular in west Bengal. Kacha Golla is one of my favourites sweet originated from Bangladesh, this is a soft & moist kind of sweet.
To get started with this recipe, we have to prepare a few ingredients. You can cook kacha gola sandesh using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kacha Gola Sandesh:
- Take chenna
- Take 1 litre full cream milk
- Prepare 2 tsp maida
- Take 2 tbsp white vinegar
- Get Other ingredients
- Take 3 tbsp sugar
- Prepare 1 tsp maida
- Prepare 2 tbsp desiccated coconut
- Prepare Topping
- Prepare 3 tbsp desiccated coconut
- Prepare 1 pinch orange colour
- Prepare 1/4 tsp saffron-dissolved in 2 tbsp hot water
- Prepare 5-6 green Pista-blanched and grated
Then add icing sugar, make ladoo. After that mix the milk and ghee and paste it on gola. Discover the best free photos from Sandesh Agawane. View their personal photography portfolio on Pexels →.
Steps to make Kacha Gola Sandesh:
- Mix 2tsp maids with 1/4cup water and add to the milk.boil milk.add enough vinegar to curdle the milk.as soon as the milk cuddles,add 1bottle (5-6cups) water to the chenna to bring down the temperature.This prevents over-cooking of the Chhenna and helps it to remain soft.
- Immediately strain through a muslin cloth.squeeze completely to remove excess water.
- Add the sugar and maida to the chenna.mix gently.
- Cook this mixture on a very low flame in a heavy Kadhai stirring continuously for 5-6minutes.keep spreading the Chhenna on the sides of the kadai,as the centre bottom of the Kadhai gets the maximum heat.it is cooked on very low heat and with continuous stirring.if the Chhenna gets over heated. Fat will separate and it will get grainy.Remove the Kadhai from the flame at regular intervals so as not to overheat the sandesh.the sandesh mixture is ready when neither too dry not to moist.
- Remove from heat to a plate to cool.add 2tbsp coconut.mash with plam.if needed,add 1-2tsp milk gradually.
- Shape into balls.rolls in coconut.dot with kesar and colour.sprinkle grated Pista.place in small paper cups to serve.
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