Kacha golla sweet |Gurer kachagolla | Nolen gurer kachagolla | Kachagolla

Nolen gurer kachagolla aka gurer kachagolla is a classic Bengali sweet recipe which is crazily popular among Bengalis in West Bengal and Bangladesh. It is also known as Pranhara. Nolen gur kachagolla is an indulgence which melts in mouth after every bite. It is the amalgamation of Indian cottage cheese and nolen gur or date palm jaggery which is cooked slightly on low flame and shaped into small balls. It is a pure Bengali delicacy which has been spreading happiness from years with its warmth, comfort and inimitable taste which can drive a person to the seventh sky.

About the recipe
Tips and Suggestions
How to make Nolen Gurer Kachagolla (step wise photos)
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Kachagolla is an inimitable Bengali sweet which is known for its simplicity and extraordinary texture. The word kacha means raw and golla means ball. In short, the raw or slightly cooked cottage cheese aka chenna mixture is shaped into small balls.

The sweetness of kacha golla is slightly less than Sandesh. So, this sweet is suitable for diabetic patients. Different flavours of kachagolla are prepared using rose water, cardamom powder, kesar and last but not the least with nolen gur.

Nolen gurer kachagolla is one of the most anticipated winter dessert recipes among Bengalis. Any Bengali sweet shop is incomplete without Nolen gur sweets during winter.

Every Bengali feels nostalgic whenever they talk about Nolen gur. There is an eternal bonding between Bongs and Nolen gur. According to me, every Bengali would have plenty of splendid memories with it. The name Nolen gur sounds like a harmony to any Bong and triggers the taste buds. But for a non-Bengali, it is quite complicated to understand the love which consists in every Bengalis’ heart for nolen gur. Many of my non-Bengali friend asked me about it.

Nolen gur mainly constitutes of the sap or juice which is collected from khejur gach, I mean palm tree by making slit in the stem of the tree. An earthen pot is tied beneath the slit to extract the juice overnight during winter season in West Bengal. Next morning, the collected sap is pulled down from the tree and it then goes through the process of preparing the Gur or jaggery.

There are two different varieties of Nolen gur that are available in the market. The solid form of nolen gur is usually referred as patali gur or khajur patali gur and the thick liquid form of it is referring as Jhola gur.

The term Nolen Gur is a Bengali word where ‘Nolen’ means ‘New’ and ‘Gur’ refer as ‘Jaggery’. For this reason, it is also called “Notun gur”. Nolen Gur is known by different names in different regions. It is also known as “Khejurer Gur” in few parts of Bengal. It is popular as Date Palm Jaggery outside West Bengal.

In early days, people used to wait for the whole year to enjoy the delight. In fact, in our childhood days, Date Palm jaggery was available only during winters but now it is available throughout the year in many cities and online sites as well. All thanks to technology and refrigerators, with the help of which we can buy and preserve Nolen gur for the whole year. So, many reputed restaurants serve Nolen Gur sweets throughout the year. While many small towns still wait for the winter to get the Date Palm Jaggery

People from Bengal are completely crazy about Sweets with jaggery. Nolen Gurer Sandesh, Nolen Gurer Rosogolla, nolen gur kachagolla are the most popular varieties among them. Nolen gur has a sweet and soothing aroma which can make any jaggery-sweet taste extraordinary.

As per my knowledge, every Bengali house in West Bengal brings nolen gur from market in winter season to prepare payesh, pithe puli and many more mouth-watering desserts. It is like an old ritual to prepare varieties of nolen gur recipes which has happily been carried forward from years. In fact, during winter season, every house is flavoured up with Nolen Gurer Payesh in any special occasion.

Nolen gurer kachagolla is a very simple and easy recipe prepared with only three basic ingredients. It is a rapid dessert recipe prepared within 15 minutes if your chenna is ready. All the ingredients are easily available in any Indian kitchen pantry.

Gurer kachagolla with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to prepare soft and smooth nolen gur kachagolla which tastes exactly like the market bought ones.

• Mash the chenna to smooth dough before cooking.
• Don’t add too much jaggery. The sweetness of kachagolla is mild.
• Always cook the kachagolla in heavy bottom pan.
• Always cook the kachagolla mixture on low flame.
• After cooking the kachagolla mixture, mash it again with some raw chenna. It gives better texture to the Nolen Gurer kachagolla.
• Grease the palms with ghee before shaping the kachagolla.

To prepare the nolen gurer kachagolla, only two basic ingredients are required. Chenna and Nolen Gur is enough to prepare this moreish dessert.

First, I have curdled the milk to prepare Chenna. Always use full fat milk to prepare sweet recipe. I have used lemon juice to curdle the milk. You can also use yogurt or vinegar for the same. After preparing Chenna, strain it with a muslin cloth and wash it with water to get rid of the sourness of lemon. Then squeeze the chenna for couple of times before tying it tightly. After this, hang the chenna for half an hour to filter out the excess water. The chenna should be moist to prepare soft and tender nolen gurer kachagolla. Dry chenna does not bring perfect texture.

Then knead the chenna nicely for 8-10 minutes till smooth before cooking. This is the most important part of preparing any kachagolla recipe. If the Chenna remains grainy then it is impossible to get the proper texture of kacha golla. Keep one third of the chenna aside for later use.

To prepare nolen gurer kachagolla, take a heavy bottom pan and put it on lowest flame. Then add two third of the mashed chenna and nolen gur, one by one into the pan. Mix them thoroughly and cook it on low flame for 5 minutes.

Now, add milk powder into the mixture and mix it evenly. Keep on stirring the mixture with the help of a spatula. Cook it for another 2-3 minutes on low flame until it turns into a mass and the sides get released.

It is very important to cook it in low flame. There is no shortcut to prepare an authentic kachagolla recipe. We must be patient, especially at final stage of preparing the kachagolla mixture.

After preparing the kachagolla mixture, allow it to be at room temperature. Then add the reserved raw chenna into the mixture and mix it thoroughly with hand.

Apply ghee on your hands before shaping the kachagolla. Take a small portion of the mixture in between your palms and shape it into small smooth ball. Repeat the process and shape all the kachagollas. Place a raisin or pistachio on each gur kachagolla. Now the nolen gur kachagolla is ready to serve now.

Many jaggery sweet recipes have already been shared in my previous posts. You can check few of them like

Nolen gur Rosogolla
Nolen gurer payesh
Nolen Gur kalakand
Nolen Gur phirni

..And Many more…

• Full cream Milk, 2 Litre
• 1 Lemon to curdle the Milk
• ⅓ cup Nolen gur (date palm jaggery)
• 4 tablespoons Milk powder (optional)
• 1 teaspoon Ghee (clarified Butter), to grease hand
• Pistachios for garnishing

1. Take the 1 litre milk in a heavy bottom pan. Put the flame in medium high and let the milk boil. Tip: While boiling the milk, put the flame in medium and stir occasionally. Otherwise, the milk can stick to the bottom of the pan, and a burning smell may get induced into the milk.
2. On the other side, cut the Lemon into two pieces and keep it aside.
3. Once the milk starts boiling, turn the flame to low. Squeeze out the lemon juice into the milk with the help of a lemon squeezer.
4. Stir it slowly and let the milk curdle.
5. Place a colander in the sink of kitchen and put a Muslin cloth on the colander.
6. When the water gets separated completely from the curdled milk, switch off the flame. Pour the curdled milk immediately to the Muslin cloth.
7. With the help of a spatula or spoon, stir the Chenna gently for a minute to cool it off.
8. Gather the corners of the cloth. Put the Chenna into the running water and wash it carefully. This helps to remove the flavour of Lemon off the Chenna and allows the Chenna to cool down.
9. Squeeze the excess water and then tie a tight knot of the cloth. Hang the Chenna for 30 minutes.
10. Put the chenna on a plate and crumble it.
11. Knead the chenna nicely for 8-10 minutes till smooth and nice. Note: This is the most important part of preparing any kachagolla recipe.
12. Keep one third of the chenna aside for later use.
13. Now take a heavy bottom pan and put it on lowest flame.
14. Add two third of the mashed chenna and ⅓ cup nolen gur, one by one into the pan. Mix them thoroughly with a spatula and cook it on low flame for 5 minutes.
15. Add 4 tablespoons milk powder into the mixture and mix it evenly. Keep on stirring the mixture.
16. Cook it for another 2-3 minutes on low flame until it turns into a mass and the sides get released.
17. After preparing the kachagolla mixture, transfer it to a plate. Allow it to come to the room temperature.
18. Add the reserved one third raw chenna into the mixture and mix it thoroughly with hand.
19. The mixture is ready to shape now.
20. Apply ghee on your hands before shaping the kachagolla.
21. Take a small ping pong ball size portion of mixture in between your palms and shape it into small smooth ball. Repeat the process and shape all the kachagollas.
22. Place a pistachio on each gur kachagolla. Now the nolen gur kachagolla is ready to serve now.

You can store the nolen gurer kachagolla in airtight boxes in refrigerator for 3 days.

Serve the nolen gurer kachagolla at room temperature to enjoy its best taste. Take the pieces of kachagolla out on a serving plate and enjoy the winter delicacy.

Kacha golla sweet | Gurer kachagolla | Nolen gurer kachagolla | Kachagolla

Serves: 12 pieces Prep Time: 45 minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Full cream Milk, 2 Litre
• 1 Lemon to curdle the Milk
• ⅓cup Nolen gur (date palm jaggery)
• 4 tablespoons Milk powder (optional)
• 1 teaspoon Ghee (clarified Butter), to grease hand
• Pistachios for garnishing

Instructions

1. Take the 1 litre milk in a heavy bottom pan. Put the flame in medium high and let the milk boil. Tip: While boiling the milk, put the flame in medium and stir occasionally. Otherwise, the milk can stick to the bottom of the pan, and a burning smell may get induced into the milk.
2. On the other side, cut the Lemon into two pieces and keep it aside.
3. Once the milk starts boiling, turn the flame to low. Squeeze out the lemon juice into the milk with the help of a lemon squeezer.
4. Stir it slowly and let the milk curdle.
5. Place a colander in the sink of kitchen and put a Muslin cloth on the colander.
6. When the water gets separated completely from the curdled milk, switch off the flame. Pour the curdled milk immediately to the Muslin cloth.
7. With the help of a spatula or spoon, stir the Chenna gently for a minute to cool it off.
8. Gather the corners of the cloth. Put the Chenna into the running water and wash it carefully. This helps to remove the flavour of Lemon off the Chenna and allows the Chenna to cool down.
9. Squeeze the excess water and then tie a tight knot of the cloth. Hang the Chenna for 30 minutes.
10. Put the chenna on a plate and crumble it.
11. Knead the chenna nicely for 8-10 minutes till smooth and nice. Note: This is the most important part of preparing any kachagolla recipe.
12. Keep one third of the chenna aside for later use.
13. Now take a heavy bottom pan and put it on lowest flame.
14. Add two third of the mashed chenna and ⅓ cup nolen gur, one by one into the pan. Mix them thoroughly with a spatula and cook it on low flame for 5 minutes.
15. Add 4 tablespoons milk powder into the mixture and mix it evenly. Keep on stirring the mixture.
16. Cook it for another 2-3 minutes on low flame until it turns into a mass and the sides get released.
17. After preparing the kachagolla mixture, transfer it to a plate. Allow it to come to the room temperature.
18. Add the reserved one third raw chenna into the mixture and mix it thoroughly with hand.
19. The mixture is ready to shape now.
20. Apply ghee on your hands before shaping the kachagolla.
21. Take a small ping pong ball size portion of mixture in between your palms and shape it into small smooth ball. Repeat the process and shape all the kachagollas.
22. Place a pistachio on each gur kachagolla. Now the nolen gur kachagolla is ready to serve now.