Rose Kacha Golla

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This rose kacha golla is a super moist and delicious variant of the popular Bengali sweet, sandesh. It's floral notes and melt-in-mouth texture will make this your favorite Diwali mithai ✨

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: Indian

Diet: Vegetarian

Servings: gollas

Author: Richa

Ingredients

For paneer (chena)

1 ¼ litres fresh cow milk
1 & ½ tablespoons vinegar

For kacha golla

1 ½ tablespoon icing sugar
1 ½ tablespoon rose syrup like roohafza
dried rose petals for garnish

Instructions

Making paneer

Prep a strainer by placing a cheesecloth over it to collect the paneer. Set aside.
Heat milk in a pot on medium heat.
1 ¼ litres fresh cow milk
Mix vinegar in 1 tablespoon of water and set aside.
1 & ½ tablespoons vinegar
Once milk starts boiling, add vinegar mixed in water. Begin to stir.
Continue stirring while milk starts to curdle and make sure that it does not stick to the bottom of the pot.
After the milk has curdled completely, you will see the whey being quite clear and not milky.
Switch off the heat and immediately pour the entire mixture into the strainer lined with cheesecloth.
Pour cold water on the paneer and rinse two times.
Gather the edges of the cheesecloth, squeeze out excess water from the paneer, place a heavy object on it for 10 minutes to remove the moisture and set aside.
This yields about 1 ¼ cups (200 grams) of paneer all of which is used in the recipe.

Making kacha golla

Take paneer in a wide plate or thali.
Add icing sugar and knead the paneer using the bottom of a bowl for 10 minutes until it is non-grainy, light and smooth. You will feel the texture changing from crumbly to almost buttery.
1 ½ tablespoon icing sugar
Add rose syrup & mix well to get a smooth dough.
1 ½ tablespoon rose syrup like roohafza
Divide the dough into 16-18 equal portions.
Make small balls from each portion and make a light depression on each ball.
Place 1 rose petal on the depression like in the video.
dried rose petals for garnish
Chill in the refrigerator for 30 minutes before serving. See note 3

Notes

Paneer must be made fresh for this recipe. Store bought one do not work well.
Cow milk is ideal for this recipe as it gives us soft paneer due to lower fat content. If buffalo milk is used, paneer comes out dry & tough which is not ideal for use in such desserts.
Kacha gollas are the freshest on the day they are made. If stored in an airtight container, they can be consumed within 2 days after which they turn dry.

Nutrition