Rose-Orange Kachagolla Sandesh — perfect for spring, this light and colorful Bengali mithai is the easiest, lightest sweet that will transport you to Kolkata! You can truly get creative with the flavors, especially with Holi around the corner, and enjoy this delicate mithai that’s made with homemade chenna (cottage cheese) and lots of love. I also love this sweet because it’s compatible with any diet, since it comes out great using low-fat milk and jaggery or monk-fruit as a sweetener!

WATCH HOW TO MAKE ROSE_ORANGE KACHAGOLLA SONDESH:

We’ll start by making our fresh chenna. Add water to prevent the milk from sticking, followed by our milk, and let this come to a simmer. Switch off the heat and slowly pour in the vinegar mixed with water. Pour this in a strainer with a cheesecloth and wash it with some cold water to remove the vinegar. Gently squeeze out the excess water and let rest for 10 minutes.

Now to make our sandesh, we’ll knead the chenna gently using our palm. Just apply enough pressure to make this smooth before diving it into two parts. In a pan, we’ll add half our chenna mixture, sugar, and some cornstarch. Let this come together on medium heat, making sure not let it brown, and then let it chill in the fridge for 10 minutes.

Meanwhile, let’s make our spring-inspired fillings that make these so unique! For the rose flavor, we’ll thicken some water, rose syrup, and a pinch of salt using cornstarch to achieve a ganache consistency. For the second flavor, I used fresh orange juice but any in-season fruit will work perfect and you can be creative here.

Now, we’ll knead together our roasted and regular chenna adding rosewater in between. The roasted chenna helps with binding the sugar and gives the sandesh a really nice texture. Now we’ll shape the sandesh into small balls and roll in some milk powder or desiccated coconut.

Now, it’s time to assemble! We’ll make a small divet in the sandesh and we’ll fill these with our thickened rose and orange syrups for a beautiful pop of color and flavor.

If you like this, please try my other recipes:

• Thandai Mahalabia With Rose Jelly
• Apple Crisp Baked Gur Sandesh
• Pineapple Sandesh

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Rose-Orange Kachagolla Sandesh

Prep Time

30 mins

Cook Time

30 mins

 

Rose-Orange Kachagolla Sandesh — perfect for spring, this light and colorful Bengali mithai is the easiest, lightest sweet that will transport you to Kolkata! You can truly get creative with the flavors, especially with Holi around the corner, and enjoy this delicate mithai that’s made with homemade chenna (cottage cheesE) and lots of love. I also love this sweet because it’s compatible with any diet, since it comes out great using low-fat milk and jaggery or monk-fruit as a sweetener!

Course: Dessert

Cuisine: Indian

Keyword: mithai

Custom Category: Desserts, Indian Sweets

Servings: 20 pcs

Calories: 64 kcal

Author: Nidhi Bothra

Ingredients

Sandesh:

• 1/2 gallon milk , 2 liters
• 1/2 cup water
• 2 tbsp vinegar , mixed in 3/4 cup water
• 5 tbsp sugar , pulsed in a blender to make it finer if granulated sugar
• 2 tsp rose water
• 2 tbsp milk powder , or desiccated coconut.

Rose Syrup:

• 3 tbsp red rose syrup
• 1/2 cup water
• 1 1/2 tsp cornstarch
• pinch salt

Orange Syrup:

• 1/2 cup fresh orange juice
• sugar , if needed depending on the sweetness of your oranges
• 1 1/2 tsp cornstarch
• pinch salt

Garnish:

• pistachio , slivered
• saffron

Instructions

1. In a pan, add water (to prevent the milk from sticking) and the milk. Let this come to a boil on medium heat and then take this off the heat. Slowly stir in the diluted vinegar (i.e. vinegar mixed with water) until the milk curdles.

2. Drain the curdled milk using a cheesecloth and rinse it with 3 to 4 cups of cold water to remove the lemon flavor. Don't over rinse the chenna.
3. Lightly squeeze the excess water. Hang the cloth along with curdled milk (chenna) for 20 minutes. Don't hang it for more time otherwise it will loose moisture and become very dry.
4. Take out the chenna onto a plate and knead it with your palm for 5-7 minutes until it becomes soft and smooth. Divide this into two equal parts.

5. Transfer half of the chenna into a pan with the sugar. Let this cook on low-medium heat for 5 minutes until it comes together. This roasted chenna helps ensure the binding of the sugar and gives a really nice texture to the sandesh. Transfer this to a plate and let it cool for 10 minutes in the fridge.

6. While this is cooling, we’ll make our rose and orange syrups. Transfer both mixtures to separate saucepans on medium heat and stir until they thicken and have a ganache-like texture. Take them off the heat and let them cool.
7. Mix the roasted and regular chenna on a plate and knead gently with your palms until the come together. Add in the rosewater and fold gently.

8. Shape the sandesh into equally-sized small balls, I was able to make 20 pcs. Roll them in some milk powder or desiccated coconut.

9. Make a small divet on top of the sandesh and fill with the rose and orange syrups. Garnish with slivered pistachio and some saffron strands and enjoy!

Recipe Video

Recipe Notes

• You can use any fresh fruit juice and get creative with the flavors here!

Nutrition Facts

Rose-Orange Kachagolla Sandesh

Amount Per Serving

Calories 64 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 48mg2%

Potassium 143mg4%

Carbohydrates 8g3%

Fiber 0.003g0%

Sugar 8g9%

Protein 3g6%

Vitamin A 104IU2%

Vitamin C 0.3mg0%

Calcium 121mg12%

Iron 0.03mg0%

* Percent Daily Values are based on a 2000 calorie diet.