Easy Bengali Sweet Kanchagolla Or Pranhara

  Start by making the chenna. For that, bring the milk to a boil in a heavy bottomed pan.

  Switch off the heat and let the milk cool down for 1 minute.

  Disolve the citric acid in 30 ml of water. (You can use white vinegar 2 tbsp diluted in 1/2 cup water)

  Slowly start adding and mixing this citric acid mixture in the milk.

  When you see the greenish whey separated from the curdled milk, pour the curdled milk in a pan lined with a muslin or cheese cloth.

  Wash the curdled milk or chenna with some cold water.

  Now gather the sides of the cloth and make a potli. Squeeze out all the excess water from the chenna.

  Hang this potli on some water tap for about an hour. This will ensure that all the excess water is drained out from the chenna.

  Once you have the perfect chenna ready, divide it in two halves.

  First half put in a non-stick pan, add condensed milk and keep cooking until it evaporates excess water and  comes together. The color will also change.

  Keep one half of the chenna aside.

  Make the sugar into powder with some green cardamom seeds, just grind them to fine powder.

  Mix sugar in remaining chenna and knead it with the heal of your palm until its smooth.

  Transfer the cooked chenna on a plate and let it cool down a bit until you can handle it with hands.

  Mix the reserved chenna along with some rose water in this cooled mixture and again knead them together until smooth.

  Pinch out equal portions and roll into small balls of desired size.

  Roll these balls in the milk powder. Garnish with some saffron strands if desired.

  Consume them the same day. You can also store them in fridge for 2 to 3 days.