When fresh jaggery hits the market the shelves of sweet stores in Kolkata gets filled with stacks of Kancha golla and nolen gurer sondesh. Kacha Golla is really simple and brings out the true flavor and aroma of the fresh chena and jaggery. The key being that the sondesh is kancha or uncooked.
- 1 liter whole milk
- 3-4 tbsp. lime juice
- 7-8 tbsp. date palm jaggery
- Raisins and pistachio to garnish
In a heavy bottom pan boil milk over medium heat. When it comes to a rolling boil gradually add lime juice and stir. The milk will start to curdle. When you see a clear liquid is separated from the milk solids strain it on a strainer lined with cheese cloth.
Wash the milk solids under cold running water to get rid of any acidic smell. Bring the corners of the cheese cloth together and squeeze out the excess water.Hang it from your kitchen faucet for about 15-20 minutes.
Transfer the chena on a flat surface and knead it with the heal of your palm till it is smooth and doesn’t have any more lumps.
In a non stick pan add jaggery with 2-3tbsp. water. Allow it to melt on very low heat. Once it melts completely turn off the heat. Keep stirring till the jaggery comes down to room temperature.Add the jaggery syrup to the chana and mix well.
Now make round balls out of them and garnish with raisins and pistachios. These sondesh is ultra soft so I prefer to serve them in paper cups.