Homemade Kaacha Gola Recipe (Bengali Sweet Cottage Cheese Balls)

To begin making the Kaacha Gola method, we will firstly make raw paneer.For making paneer at home, you need to bubble 1 litre dairy liquid in a saucepan and mix in 2 lemon liquid and stew the gas and bubble for another few mins till the dairy liquid clutters and the chenna gets separated from the whey.Strain the whey by passing it through a fine muslin cloth.Collect the chenna and hang the muslin cloth for few mins so that the whey strains off completely.Mash the paneer well with the help of your hands.

Break all lumps to make it as even as possible.You can use store brought paneer only if it is raw, but I prefer using home made paneer for making Kaacha Gola.Once the paneer is even enough, mix in cardamom ground mix, soaked saffron and powdered granulated sugar.

combine everything well to make a soft and even flour base.Take a tray and arrange mini muffin paper liners on it.Pinch a lemon sized ball from the paneer combine and roll it between your palm to make a even ball.Place the ball on the paper liner and similarly make more.Your Kaacha Gola is ready and would salty profile great if you store in the fridge it for minimum 1 hour before serving.Kaacha Gola is often served as a dessert during special occasions like marriages, festivals etc.