NOLEN GURER KANCHA GOLLA/DESERT WITH DATE JAGGARY/KHEJUR GURER KANCHA GOLLA

 

“Nolen gurer kancha golla”. It is a marvelous Bengali desert. I feel nostalgic when I give eye on this 

desert. In our childhood my grandfather used to take this desert from moira (sweet maker). It was the 

special fresh item and we are really happy to have it. As I am from joint family my grandpa distributed 

nolen gurer kancha golla among me and my cousins, we were eager to have it .It was a lovely memory 

to me. It is made from chana (cottage cheese).Sweet makers mix chana and date jaggery in perfect 

proportion and make it.

We are from Kolkata Bhowbanipur ( a well known sophisticated and posh area) where there are some

 big famous sweet shops ,situated in Jadu babur bazzar namely “Balaram Mallick and Radha Raman

 Mallick”, ”Sailendra sweets” ,Jagadhatri Mistanya Bhandar”,on the opposite side of Jadu babur bazar there are "Dwarik Ghosh","Sen Mahashaya" and "Bhim Nag" are there.They use fresh chana to make” kancha 

golla” because to maintain super quality. In normal season they use sugar for this desert but in winter 

season date jaggery is the integral part of kancha golla .We are waiting for winter to have various 

Bengali sweets made with khejur gur. In our childhood we watched sweet making standing in front of 

shops. They use wooden spatula to mix all ingredients very well. This accessory is very important for 

making sweets; it helps to give perfect flavor and texture in desert. They use big wooden thala( plate) to

 keep sweets properly. It is a traditional matter indeed.

Today I am sharing you” nolen gurer kancha golla “. I came to know it from a sweet maker of an 

authentic sweet shop. This is very easy to make but be careful about some matters.

HERE IS THE RECIPE:  

INGREDIENTS: 1) Chana (cottage cheese) -250 grams.I take 1 lit milk to make chana. Use lemon to 

make chana. You can take it from market.Dry chana using cotton cloth.Rap chanas inside cotton cloth and  keep a pressure on it for2 

hours  so that all water will come out of chanas and it remains dry.

2) Nolen gur: 250 grams. We prefer mild sweetness so I take less amount gur but you take according to your need.

3) Milk powder: 2 tablespoons.

PROCEDURE: Keep karai on gas. You must use heavy bottom karai for properly done. Pour chana and

 nolen gur in it. Keep the gas flame in sim. Stir continuously so that it does not catch the bottom of 

karai.

After 8 to 10 minutes the mixture starts to separate from the body of karai .Now add 2 tablespoons of 

milk powder for better texture of finished product. Switch off the gas flame and take out the karai. 

Make medium balls.

Keep kancha gollas on a plate .For garnishing use a raisin on top of gollas.

Our “NOLEN GURUR KANCHA GOLLA” is ready. You can have it as hot or cool. This is so

 delicious item, a traditional Bengali sweet.

THANK YOU.