Mumbai: Kacha Golla is one of Bengal’s simplest yet most divine sweet treats. Soft, melt-in-the-mouth and mildly sweet, this delicacy holds a special place in Bengali households and sweet shops alike. Traditionally made with fresh chhena (paneer), this version of Kacha Golla needs just three ingredients and takes less than 30 minutes to prepare. It’s perfect for festive occasions, family get-togethers, or simply to satisfy your sweet tooth with something homemade and pure.

This version skips the condensed milk often used in modern shortcuts and stays true to the authentic, minimal style of Bengali cooking—using milk, sugar, and vinegar. Let’s dive into this quick and delicious recipe!

Kacha Golla Misti Recipe Without Condensed Milk

Here is the recipe for sweet Kacha Golla without condensed milk:

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients (Serves 5)

• Milk – 500 ml

• Sugar – 2 tbsp

• Vinegar – 2 tsp (or lemon juice as an alternative)

Method

STEP 1: Prepare fresh chhena (paneer)

Start by bringing 500 ml of full-fat milk to a boil in a heavy-bottomed pan. Stir occasionally to prevent the milk from sticking to the bottom.

Once it comes to a boil, reduce the flame and slowly add 2 teaspoons of vinegar while stirring gently. Within seconds, the milk will begin to curdle, and the whey will separate from the curds. If needed, add a few more drops of vinegar until the separation is complete.

Now, strain the curds using a muslin cloth or fine strainer. Rinse the curds under cold water to remove the vinegar smell and tang. Gather the chhena in the cloth and squeeze out all the excess water. Let it rest for 5 minutes.

Step 2: Knead the Chhena

Transfer the chhena to a clean plate and start kneading it with your fingers or the palm of your hand. Knead for 6–8 minutes until you get a soft, smooth dough that holds its shape.

Step 3: Add sugar and cook gently

Add 2 tablespoons of sugar to the kneaded chhena and mix well. Transfer the sweetened chhena to a non-stick pan and cook on low heat for just 2-3 minutes. Stir continuously—do not overcook or dry it out. The mixture should be soft and slightly sticky, yet easy to handle.

Remove from heat and allow it to cool for a couple of minutes.

Step 4: Shape the laddoos

Once the mixture is cool enough to touch, divide it into equal portions and gently shape them into small round balls. You can also use moulds to give them a festive shape.

Let them rest for a few minutes before serving. Optionally, garnish with saffron strands, crushed pistachios, or rose petals for a touch of elegance.

Tips and variations

• You can flavour the chhena with a pinch of cardamom powder or rose water if you prefer.

• Adjust sugar based on your taste preference.

• Store in the refrigerator and consume within 1–2 days for best freshness.

With just milk, vinegar, and sugar, this Bengali Kacha Golla offers a delicate, wholesome dessert made entirely from scratch. Its light sweetness and soft texture make it ideal for those who prefer minimally processed sweets.

So next time you’re craving something sweet and simple, give this 3-ingredient Kacha Golla a try—you’ll be surprised at how delightful homemade mishti can be!