pranhara recipe | bengali kacha golla | bengali mishti pranhara

pranhara recipe | bengali kacha golla | bengali mishti pranhara with detailed photo and video recipe. yet another milk or chenna based bengali dessert recipe which is also known as dry rasgulla. it is known for its moist and tender texture which is obtained by adding condensed milk to the properly kneaded milk chenna. it is an ideal quick and easy dessert recipe which can be served for day to day lunch and dinner, at the same time it can be prepared for celebrations and rituals.pranhara recipepranhara recipe | bengali kacha golla | bengali mishti pranhara with step by step photo and video recipe. bengali cuisine is known for its heavy use of milk and milk products in its dessert recipes. the most common desserts are rasgulla or rasmalai which is again made from chenna, but there are desserts which are made by introducing subtle variation to the popular ones. one such simple and easy dessert recipe is pranhara recipe or bengali kacha golla which has a similar texture to the rosogulla sweet.

i have always been a huge fan of bengali dessert recipes and rasgulla and rasmalai are the most common dish i make. i particularly like the chenna or panner very much. be it a dessert or a curry i like the creamy and tender texture of it. to be honest, i wasn’t very familiar with this dessert of pranhara. but one of my readers recently requested to post a recipe video on pranhara sweet. when i heard this name, i was surprised by its literal meaning. however soon i realised it is an extension to the popular rasgulla recipe. the basic difference between these 2 is, one comes with sugar syrup and other comes within it. basically the bengali kacha golla is made with well-kneaded chenna with condensed milk added to it. the condensed milk adds moistness and also a sweetness to the dessert, and thus making a unique dessert.

bengali kacha golla

furthermore, some of the important and critical tips, suggestions and variations to bengali mishti pranhara sweet. firstly, i would heavily recommend using full cream milk to prepare the chenna. avoid using skim milk to lite milk as you may not get the same quantity for the same amount of milk. secondly, the key step for having a crack-free pran hara is to knead it properly. roughly you need to knead for a minimum of 5 minutes or you may see cracks in it. lastly, you easily store these sweets for a minimum of 4-6 days in an airtight container. you may need to preserve it in the refrigerator. also, before serving you may need to microwave it for 10-15 seconds to make it moist and soft.

finally, i request you to check my other dessert recipes collection with this post of pranhara recipe. it mainly includes my other related recipes like butterscotch icecream, banana ice cream, rasgulla, chocolate kulfi, shrikhand, bhapa doi, mango mousse, mango mastani, mango jelly, lapsi. further to these i would also like to mention my other recipe categories like,

pranhara video recipe:

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recipe card for bengali kacha golla recipe:

pranhara recipe

pranhara recipe | bengali kacha golla | bengali mishti pranhara

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 Servings
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: bengali
Keyword: pranhara recipe
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easy pranhara recipe | bengali kacha golla | bengali mishti pranhara

Ingredients

  • 2 litre milk
  • 2 tbsp lemon juice
  • 3 tbsp sugar
  • ¼ tsp cardamom powder
  • ¼ cup milk maid / condensed milk
  • ¼ cup milk powder, for rolling

Instructions

  • firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
  • once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
  • stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.
  • drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
  • rinse off the curdled milk with fresh water to remove sourness from lemon juice.
  • squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.
  • after 1 hour, cut the paneer into 2 equal half.
  • keep one half aside, and start to mash the other half.
  • crumble the paneer making sure there are no large lumps.
  • now add 3 tbsp sugar and mash until the sugar dissolves completely.
  • transfer the paneer sugar mixture into a pan and cook on low flame.
  • cook until the sugar melts keeping the flame on low to medium.
  • now add ¼ cup condensed milk and mix well.
  • mix until everything is well combined.
  • continue to cook, until the mixture thickens.
  • transfer the mixture into a plate and add reserved half of the paneer.
  • break the paneer and mix well.
  • combine both the mixture well.
  • now roll ball-sized ladoo and roll into milk powder. you can also use mawa to roll in.
  • finally, enjoy pranhara for a week when stored in the refrigerator.
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how to make pranhara with step by step photo:

  1. firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
  2. once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
  3. stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.
  4. drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
  5. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
  6. squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.
  7. after 1 hour, cut the paneer into 2 equal half.
  8. keep one half aside, and start to mash the other half.
  9. crumble the paneer making sure there are no large lumps. now add 3 tbsp sugar, ¼ tsp cardamom powder and mash until the sugar dissolves completely.
  10. transfer the paneer sugar mixture into a pan and cook on low flame.
  11. cook until the sugar melts keeping the flame on low to medium.
  12. now add ¼ cup condensed milk and mix well.
  13. mix until everything is well combined.
  14. continue to cook, until the mixture thickens.
  15. transfer the mixture into a plate and add reserved half of the paneer.
  16. break the paneer and mix well.
  17. combine both the mixture well.
  18. now roll ball-sized ladoo and roll into milk powder. you can also use mawa to roll in.
  19. finally, enjoy pranhara for a week when stored in the refrigerator.
    bengali kacha golla

notes:

  • firstly, make sure cook on low flame to prevent from burning.
  • also, adjust the amount of condensed milk-based on sweetness.
  • additionally, you can garnish kacha golla with pistachios.
  • finally, pranhara recipe tastes great when served fresh.
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