Meet Rose Kacha Golla – a beautiful pink-stained sweet that’s like a super moist variant of a Bengali sandesh. It’s floral, fresh, and just melts in your mouth!
This Rose Kacha Golla is THE sweet of the season! It’s made from just 3 main ingredients – paneer, rose extract and sugar. The rose extract lends this mithai a beautiful pink color and when garnished with dried rose petals, this one looks absolutely gorgeous on your Diwali party table.
This Rose Kacha Golla is like a Bengali sandesh with floral notes and you’re going to absolutely love the pairing. To make this, we make fresh chhena (homemade unpressed paneer) that we combine with sugar and rose extract. We knead this until smooth, shape the sweets and then let it set and that’s it! It’s really that easy to make this.
If you’re looking for easy Bengali sweets to try out this festive season then this has got to be on your list!
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Making Chena
A key ingredient for this Rose Kacha Golla is chena. It’s just freshly made, unpressed paneer that you get when making paneer at home. It’s soft and smooth which is what makes this mithai so melt-in-your-mouth good. And homemade paneer is the best way to achieve that texture.
Since store-bought paneer is pressed into shape, it tends to be tougher. Using store-bought paneer to make kacha gollas will cause the dough to be dry and crumbly. It won’t take shape or have the soft texture that we want. If you’re able to get super soft, fresh paneer then it may work but homemade is best for that perfect chena.
Frequently Asked Questions
If your chhena is crumbling, it probably doesn’t have enough moisture in it. Add a couple teaspoons of water while kneading for soft and smooth chhena. Make sure not to overknead though!
Of course! You could use any flavoured fruit syrup – orange, pineapple, berry, you name it! Just add the syrup when making the dough and knead to combine. You could also flavor this with cardamom powder like the traditional sandesh.
Yep! If serving this for a party, I like to make these in the day and let them chill in the fridge before serving. But these keep well in the fridge for up to 4 days so you can definitely make this more in advance.
Store leftovers in an airtight container in the fridge for up to 4 days. I’d recommend consuming it within 2 days since the fresh moist texture of this dessert is the best part.
This Rose Kacha Golla is one of my favourite healthy Diwali sweets that I’ve made this season! I serve these on little banana leaf squares and it turns out STUNNING. Truly a crowdpleaser dessert and trust me, these will disappear quick!
I’d love to see these on your festive table this year so send me pics over on my IG @my_foodstory and be sure to stay tuned for more of my Diwali recipes coming up!
If you liked this recipe, also check out my 33 Diwali Sweets recipe round up 
Rose Kacha Golla
Ingredients
For paneer (chena)
- 1 ¼ litres fresh cow milk
- 1 & ½ tablespoons vinegar
For kacha golla
- 1 ½ tablespoon icing sugar
- 1 ½ tablespoon rose syrup like roohafza
- dried rose petals for garnish
Instructions
Making paneer
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Prep a strainer by placing a cheesecloth over it to collect the paneer. Set aside.
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Heat milk in a pot on medium heat.1 ¼ litres fresh cow milk
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Mix vinegar in 1 tablespoon of water and set aside.1 & ½ tablespoons vinegar
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Once milk starts boiling, add vinegar mixed in water. Begin to stir.
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Continue stirring while milk starts to curdle and make sure that it does not stick to the bottom of the pot.
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After the milk has curdled completely, you will see the whey being quite clear and not milky.
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Switch off the heat and immediately pour the entire mixture into the strainer lined with cheesecloth.
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Pour cold water on the paneer and rinse two times.
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Gather the edges of the cheesecloth, squeeze out excess water from the paneer, place a heavy object on it for 10 minutes to remove the moisture and set aside.
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This yields about 1 ¼ cups (200 grams) of paneer all of which is used in the recipe.
Making kacha golla
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Take paneer in a wide plate or thali.
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Add icing sugar and knead the paneer using the bottom of a bowl for 10 minutes until it is non-grainy, light and smooth. You will feel the texture changing from crumbly to almost buttery.1 ½ tablespoon icing sugar
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Add rose syrup & mix well to get a smooth dough.1 ½ tablespoon rose syrup like roohafza
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Divide the dough into 16-18 equal portions.
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Make small balls from each portion and make a light depression on each ball.
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Place 1 rose petal on the depression like in the video.dried rose petals for garnish
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Chill in the refrigerator for 30 minutes before serving. See note 3
Notes
- Paneer must be made fresh for this recipe. Store bought one do not work well.
- Cow milk is ideal for this recipe as it gives us soft paneer due to lower fat content. If buffalo milk is used, paneer comes out dry & tough which is not ideal for use in such desserts.
- Kacha gollas are the freshest on the day they are made. If stored in an airtight container, they can be consumed within 2 days after which they turn dry.
Nutrition
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