My Golap Kachagolla – This is so ridiculously simple to prepare, I was almost in a dilemma if or not to publish this recipe. But then, we all seek refuge of quick no-fuss recipes when in distress, do we not ?
A pressure cooker chicken curry when I return home at the end of an enervating day. Too exhausted to whip up anything elaborate.
Microwave mug cakes when I yearn for a midnight dessert but don’t have the motivation to even get the electric blender out of the closet.
A quick payasam when realisation dawns minutes ahead of a puja that sweets have been unmindfully forgotten by me.
So here it goes, my super-easy Golap Kachagolla, homemadye chhana / paneer kneaded with rose petals and a lot of love.
Golap Kachagolla ( Rose flavoured Cottage Cheese Fudge)
Golap Kachagolla. Homemade chhana kneaded languorously with rose syrup, rose water and crushed rose petals. And loads of love !!!
Ingredients
- 250 g paneer (homemade chhana works the best)
- 1/2 tbsp sugar powdered
- 3 tsps rose syrup
- 1/2 tsp rose water
- 2 tsps dry rose petals crushed
- frsh rose petals for decoration
Instructions
- Place the chana on a flat surface and knead it with the heel of your palm. About 4-5 minutes.
- Now add the sugar powder to the chana, mix well and continue to knead for another 5 minutes or so till the sugar is completely incorporated into the chhana. (This recipe is all about kneading the chana, a bit of patience makes a colossal difference :-))
- Now add the rose syrup, rose water and crushed rose petals to the chana and continue to knead for a couple of more minutes till the chana dough is smooth, neither too hard, nor too soft.
- Keep 1/3rd of chana mixture aside.
- Take rest of the chana mixture in a pan, cook over a low flame, while stirring continuously. About 4-5 minutes. Remove from the flame, allow the chana dough to cool down slightly.
- Take the cooked chana in a plate and add the uncooked one too. Gently knead to mix uniformly.
- Tear out small portions off the dough and make medium sized balls, you should get about 12-13 kachagollas.
- Yes, you are done. It is really that simple !!!
- Decorate with rose petals, refrigerate for 30 minutes to an hour to set. Your kachagollas are ready to serve.
Hi! Am curious .. other than the rose flavouring – how is this recipe different from you norom paker sandesh ? Thanks in advance! Btw so enjoy your blog, IG and FB posts..
Can roohafza be used in place of rose syrup??