Cottage cheese is more than simple cheese used as a core ingredient in the special sweet like Kacha golla. It is a celebrated sweet around Pakistan and India.

Kacha golla is known for years in Pakistan and India and especially in their events like Eid, Shab-e-barat, Navratri, and Holi etc. The kacha golla recipe is also available at the authentic Pakistani blogs and you can also order it online at Pakistani Soghat. They will make sure that you have the originally manufactured Kacha golla from the verified shop. It is one of the most famous products of Pakistan and is a traditionally cherished sweet. So, coming towards the recipe there are some ingredients which you will need and these are,

  • Fresh full cream milk (2 liters)
  • Vinegar or lemon juice (4 tbsp.)
  • Saffron strands (8 to 10)
  • Green cardamom powder (1/4 tsp.)
  • Granulated sugar (5 tbsp. or according to your taste and preference of sugar)
  • Cheese cloth or fine muslin
  • Water (5 tbsp.)

You will need to start with making the cottage cheese and for this purpose first pour 1 tbsp. water in the wok and the karahi in which the milk does not stick at the sides or bottom of the pan. Add milk and bring it to boil and add the saffron strands so that they leave their sweet scent and stir the milk time to time. Then you will need to slowly add 4 table spoons of lemon juice which are mixed is an equal amount of water. The cheese and whey will start separating and then you need to turn off the gas immediately so that the cheese does not harden.

You will enjoy the cooking process of Kacha golla recipe. In next process, keep it for around 3 minutes and then pour the cottage cheese or chenna and the whey on the muslin cloth or cheese cloth. Run cold water on this so that further curdling is avoided and the smell of lemon washes away. Then tie the cloth and squeeze all the extra whey and then keep the cloth on the flat container or the perforated plate. Then place a heavy object on it for about 15 to 20 minutes and make sure there is no extra whey left in the cottage cheese. Remove the saffron infused cheese after 20 minutes after opening the cloth and transfer the cheese on a flat surface. Mash the cheese on your own palm for 15 minutes and stop when there are no lumps on the chenna. It will make it easy to be turned in a creamy and smooth ball.

According to the authentic Pakistani recipe blogs, the secret of making the best kacha golla is all behind the process of kneading the dough. The kneading makes it soft and the better you will knead the texture will improve and it will taste better. If you use the stone grinder it is better to mash the cottage cheese. Break the cheese ball again and add cardamom powder and sugar in it and knead the mixture again for another 5 to 7 minutes. Divide the dough in equal sized balls and smooth them with the palms and then have them fresh, because refrigeration can make them dry and hard.

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