Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kacha gola sandesh. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Kacha Gola Sandesh is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Kacha Gola Sandesh is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook kacha gola sandesh using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kacha Gola Sandesh:
- Take chenna
- Make ready 1 litre full cream milk
- Prepare 2 tsp maida
- Get 2 tbsp white vinegar
- Get Other ingredients
- Make ready 3 tbsp sugar
- Take 1 tsp maida
- Take 2 tbsp desiccated coconut
- Take Topping
- Get 3 tbsp desiccated coconut
- Take 1 pinch orange colour
- Take 1/4 tsp saffron-dissolved in 2 tbsp hot water
- Make ready 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 →.
Instructions 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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