Kancha Golla

Ingredients to make Kancha Golla:

Full Cream Milk - 1.5 ltr.
Lemon Juice - 2.5 tbsp
Fresh Cream / Malai - 1/2 cup
Khoya Kheer - 1 cup
Nolen Gur / Sugar - 1 cup

Process to make Kancha Golla:

1. Boil entire milk in a deep vessel at medium flame.

2. Mix lemon juice with 1 cup of water.

3. When the milk comes to a boil add Lemon water into the milk slowly.

4. When the milk starts curdling cook for another 5 minutes and after that when you see green colored water separating from the curd remove the vessel from flame.

5. Now drain the water with the help of a clean cotton/muslin cloth and collect the Chana.

6. Run fresh water over the Chana for 5-7 minute to get lemon flavor out of the Chana.

7. Once you are done with the washing, bring together the edges of the cloth and tie both the end properly and place it in a plate and put a weight over the cloth for 15 minutes. 

8. After 15 minutes, place the entire Chana in a hot pan. Stir with a spatula. 

9. Add Fresh Cream or Malai. Stir again for 3-5 minutes.

10. Add Khoya Kheer and Sugar (or Jaggery). Stir continuously. Chana will now change its colour. It will get brown colour.

11. Once the Chana mixture becomes sticky, turn off the flame. 

12. Now make round balls of your desired size and shape out of the hot mixture. You have to make ball as soon as the mixture is cooked. If mixture cools down, it will become hard. You wouldn't be able to give any shape. 

You can garnish Kancha Golla with chopped dry fruits. 

Rabdi Sandesh

Ingredients to make Rabdi Sandesh:

1 cup Chhana (Homemade cottage cheese)

6 cups full cream milk

1/4 cup + 2 tbsp. sugar

2-3 pods of green cardamom

1/2 tsp. ghee for greasing

Few Cardamom for garnishing

Process to make Rabdi Sandesh:

1. For making homemade cottage cheese or chhana take 5 cups of milk in a heavy bottom pan. Bring it to a boil on high heat. When the milk starts boiling reduce the heat and add vinegar or lime juice to it. As soon as the milk curdles turn off the heat and stir it well.

2. Line a strainer with cheese cloth and pour the curdled milk over it. Wash chhana with running cold water to wash off any residual acidity. Bring the sides of the cheese cloth together and squeeze it to drain the excess water. Don’t drain it too hard.

3. Take chhana in a flat tray and knead it with the heel of your palm. Add 2 tbsp. of sugar and crushed cardamom seeds. The chhana mixture should be moist. If you feel its not moist enough add few drops of milk to it.

4. Grease a steel Tiffin box with ghee and spread the chhana evenly. Pour half cup water in the cooker and carefully place the closed tiffin box inside it. The water level should cover 1/3 of the height of the tiffin box. Cook it on medium heat without the pressure-weight for 15 minutes.

5. Allow the tiffin box to cool down completely. Remove the cover and place a plate upside down on top of the open tiffin box. Turn it over. Now your Sandesh is ready. Cut it into squares.

6. In a heavy bottom pan take milk and cook it on medium heat till the color changes to one shade darker of its original one. Don’t forget to stir it continuously. By this time it will be reduced to its half. Add 1/4 cup of sugar and freshly crushed cardamom seeds. Stir well.

Add steamed chhana cubes and turn off the heat. Let it stand for couple of hours before you serve.