Kancha Golla (A Type of Bengali Sweet made from Indian Cottage Cheese)

When I drive through my memory lane the first thing that strikes me is marriage functions in our home. It was a tradition for some Bengalis that they used to hire the ‘Haluikor’ (who makes sweets) for making sweets for the guests for any functions at home. And we were not exception. Some people were so particular that they used to hire ‘Karigar’ from distinct places for a particular type of sweet like ‘Rosogolla’, ‘Sandesh’, ‘Pantua’, ‘Gilipi’ or ‘Bonde’. Amongst all these ‘Kancha Golla’ is a type of sweet (Sandesh) that I remember, which was a must at our place. ‘Kancha’ means unripe. In the process of making any sweet first you need to knead the chana/chenna (Indian Cottage Cheese) very well with the hill of your palm and then you have to cook in ‘kadai’ till the mixture leaves the edges of the ‘kadai’. But in the process of making ‘Kancha Golla’ nether you need to knead neither the mix nor you need to cook the mix for long time. That is why it is called ‘Kancha Golla’ (‘Kancha means unripe or half cooked and Golla means round). As You all have known that I prefer to cook tasty yet healthy dishes that can be cooked in least time, I choose to share this recipe.

3Recently one of my cousins got married and along with other gifts I gifted him a box of homemade ‘Kancha Golla’ and he was more than happy! So, I thought of sharing this recipe with you all. Do try this and let me know how it was!


  • Chenna or Indian Cottage Cheese – 250 gms
  • Sugar – 100 gms
  • All Purpose Flour – 1 Tsp
  • Khoya or Evaporated Milk – ¾ cup (Grated)
  • Rose Water – 1 tsp
  • Pista or Pistachio – 2-3 Tbsp (Chopped)
  • Green Cardamom Powder – ¼ tsp


  1. Mash the chenna and sugar with your hand very well.
  2. Heat a non stick pan and start cooking the mashed chenna. You will notice that as soon as sugar melts the mixture will become semi liquid. Keep the flame on medium and keep on stirring continuously. Cook for 3-4 minutes.
  3. Next add grated khoya or evaporated milk. Mix well and keep on stirring. After adding khoya the mix will become semi liquid once again. But don’t worry; keep stirring for another 2-3 minutes on low flame.
  4. Next add flour and cardamom powder. Mix very well. After adding flour the mix will become semi solid. Switch off the flame.
  5. Add rose water. Mix well and transfer the mix in a bowl. Sprinkle half of the chopped pistachio.
  6. After 5 minutes when the mix become slightly cool, once again mash very lightly with your hand and divide into 7 to 8 small or lemon size balls.
  7. Arrange on paper cups and garnish with rest of the chopped pistachio.
  8. Let them cool completely. Serve as a dessert.



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