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.