Nolen Gurer Kachagolla – Soft Bengali Sweet with Date Palm Jaggery

Nolen Gurer Kachagolla is a classic Bengali sweet made with fresh chhena and fragrant nolen gur (date palm jaggery). This no-fry, no-bake delicacy is loved for its soft, melt-in-the-mouth texture and delicate caramel aroma of jaggery. Traditionally prepared in winter when nolen gur is in season, kachagolla requires gentle handling and minimal cooking to retain its softness.

To prepare, fresh chhena is first made by curdling milk with diluted lemon juice, then carefully strained to remove excess whey. The chhena is kneaded until smooth and soft. Nolen gur is melted separately with a little water and mixed with the chhena along with crushed cardamom for aroma. The mixture is cooked very briefly—just enough to combine—ensuring it is not overcooked. Finally, the mixture is shaped into small laddus and garnished with pistachios.

This traditional sweet is best enjoyed fresh and is perfect for festive occasions or as a light dessert after meals.

Recipe:

Ingredients:

1 litre full-cream milk

1 lemon, juice diluted with water

Nolen gur (date palm jaggery), block

2–3 green cardamoms, crushed

Chopped pistachios, for garnish

Method:

Boil the milk in a heavy-bottomed pan.

Add the diluted lemon juice gradually, stirring gently, until the milk curdles.

Strain the chhena using a muslin cloth and rinse lightly with water.

Squeeze out excess water and let the chhena rest until just moist.

Melt the nolen gur with a little water in a pan over low heat.

Add the chhena and crushed cardamoms to the melted jaggery.

Mix gently and cook briefly; do not overcook.

Transfer to a plate and knead while warm into a soft, smooth dough.

Shape into small laddus.

Garnish with chopped pistachios and serve fresh.