Easy Bengali Sweet Kanchagolla Or Pranhara

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Kancha Golla Or Pran Hara

Bengali Kacha Golla is a popular sweet from Kolkata (West Bengal – India) but because of its popularity, it’s available in many other Indian states. The main reason for its popularity is the lightness of the recipe. Unlike traditional Indian sweets which are either fried or soaked in rich sugary syrup, this one is a refreshing change.

KACHA GOLLA is a popular sweet recipe from the state of West Bengal in India. Said to have originally originated in Bangladesh, where it is called as "PRANHARA", this sweet is absolutely delectable and soothing on the taste buds with its subtle flavors and sweetness. As the name suggests, Kacha, meaning raw, this recipe is made using fresh and raw chenna that is mixed with just a little amount of sugar, condensed milk and cardamom powder; and then rolled into milk powder resembling cute little snow balls.

As its the time of festivities in India with all major festivals knocking at the door, I thought it was the right time to try my hands on this beautiful recipe at home. I made a small batch first, but to my utter surprise it came out so well and delicious that it got over in a jiffy. Would be making it once again for the upcoming festival of Raksha Bandhan and Janmashtami. This is a perfect recipe for fasting too as it is so light on the palette and is made with only 1 major ingredient i.e. milk. I would suggest you to make these KACHA GOLLA once and I promise, you would be hooked to them.



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60 Minutes

20 Minutes


Cooking Level

Meal Type
Anytime(Whenever you feel Hungry :)

Festival Food

Ingredients for Kancha Golla Or Pran Hara

Preperation steps for Kancha Golla Or Pran Hara

  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.

Watch how to follow this recipe

Serving Tips

Serve the kancha golla at room temperature.


You can add some chopped pistachio to the mixture while making the kancha gollas. 

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