Pranhara/kanchagolla | How to make Pranhara/kanchagolla

By Simantini Sanyal chaudhuri  |  29th Oct 2016  |  
4 from 1 review Rate It!
  • Pranhara/kanchagolla, How to make Pranhara/kanchagolla
Pranhara/kanchagollaby Simantini Sanyal chaudhuri
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

7

1

About Pranhara/kanchagolla Recipe

Pranhara,one of that Bengali sweets,we can die for.

Pranhara/kanchagolla is a delicious dish which is liked by people of all age groups. Pranhara/kanchagolla by Simantini Sanyal chaudhuri has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Pranhara/kanchagolla at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pranhara/kanchagolla takes 15 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pranhara/kanchagolla is a good option for you. The flavour of Pranhara/kanchagolla is tempting and you will enjoy each bite of this. Try this Pranhara/kanchagolla on weekends and impress your family and friends. You can comment and rate the Pranhara/kanchagolla recipe on the page below.

Pranhara/kanchagolla

Ingredients to make Pranhara/kanchagolla

  • 5cups of milk
  • Powder milk 4tbspn
  • sugar as required
  • mawa as needed

How to make Pranhara/kanchagolla

  1. Boil 5cups of milk
  2. At the time of boiling point add lemon juice
  3. When the water separates drain the chhana in a muslin cloth
  4. Wash with cold running water
  5. After that squeeze well and make it dry
  6. Chhana is ready
  7. Now take chhana, sugar in a bowl and kneed properly until smooth
  8. Then take a pan and put it in a low flame
  9. Add chhana on the pan and cook on a low flame
  10. Sugar gives moisture to the chhana
  11. Don't cook on high flame,it will get hard
  12. Then add the powder milk to the chhana and mix properly
  13. Immediately transfer on a plate
  14. Shape round balls,when cools
  15. Then roll it over dry mawa
  16. Pranhara is ready to serve.

My Tip:

When u r cooking on a pan,be very careful..chhana should not be overcooked.

Reviews for Pranhara/kanchagolla (1)

Taahira Laiq2 years ago

very nice recipe
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