Desserts > Indian Desserts > Bengali Desserts > Payasams

Kancha Golla Payasam Recipe

Ingredients with Measurements:
- 1 cup kancha golla (cottage cheese balls)
- 1 liter full-fat milk
- 1 cup sugar
- 1/2 cup water
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 tsp cardamom powder

Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls

Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Reduce the heat to low and let the milk simmer for 20-25 minutes, stirring occasionally, until it reduces to half its original volume.
3. In a separate pan, add the sugar and water and heat on medium heat until the sugar dissolves completely.
4. Add the kancha golla to the sugar syrup and let it cook for 5-7 minutes until the golla becomes soft and absorbs some of the syrup.
5. Add the kancha golla and sugar syrup to the simmering milk and stir well.
6. Add the chopped nuts and cardamom powder and stir well.
7. Let the payasam simmer for another 5-7 minutes until it thickens slightly.
8. Remove from heat and let it cool for a few minutes.
9. Serve the payasam in individual bowls, garnished with more chopped nuts.


Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
5. Temperature:
Medium heat for sugar syrup, low heat for milk
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 10g

Substitutions for ingredients:
- Kancha golla can be substituted with rasgulla or chenna balls.
- Full-fat milk can be substituted with low-fat milk or almond milk.
- Sugar can be substituted with honey or maple syrup.
- Nuts can be substituted with raisins or dried cranberries.

Variations:
- Add saffron strands for a richer flavor.
- Add rose water or kewra water for a floral aroma.
- Use coconut milk instead of regular milk for a vegan version.

Tips and tricks:
- Make sure to stir the milk frequently to prevent it from sticking to the bottom of the pan.
- If the payasam is too thick, add more milk to thin it out.
- If the payasam is too thin, let it simmer for a few more minutes until it thickens.

Storage instructions:
Store the payasam in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the payasam in a microwave-safe bowl for 1-2 minutes or on the stovetop on low heat until heated through.

Presentation ideas:
Serve the payasam in individual bowls garnished with chopped nuts and a sprinkle of cardamom powder.

Garnishes:
Chopped nuts, saffron strands, rose petals

Pairings:
Serve the payasam with a side of fresh fruit or a scoop of vanilla ice cream.

Suggested side dishes:
Naan bread, samosas, pakoras

Troubleshooting advice:
- If the milk curdles, strain it through a fine-mesh sieve before adding the kancha golla and sugar syrup.
- If the payasam is too sweet, reduce the amount of sugar in the recipe.

Food safety advice:
Make sure to use fresh, unexpired ingredients and store the payasam in the refrigerator to prevent spoilage.

Food history:
Kancha golla payasam is a traditional Indian dessert that originated in the state of West Bengal. It is typically served during festivals and special occasions.

Flavor profiles:
Sweet, creamy, nutty, with a hint of cardamom

Serving suggestions:
Serve the payasam warm or chilled, depending on your preference.

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Region: Indian

Taste: Sweet, Creamy, Nutty, Cardamom, Cardamom-Flavored