Step-by-step
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.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pranhara-recipe-bengali-kacha-golla/