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Posted by on Dec 13, 2011 in Desserts | 16 comments




. 2 litres milk

. 3 tablespoons white vinegar/ lemon juice

. ½ cup sugar

. 1/4 teaspoon cardamom powder

. ½ cup dry mawa

Also needs


. Deep large pan (28’’) with lid

How to make:

1. Make chhana to check my Chhana recipe.

2. Now need to squeeze the cheese to extract the water.

3. Heat the non-stick pan on medium heat and add the cheese, cardamom powder and sugar.

4. Stir frequently till sugar is dissolved and it becomes soft dough.

5. Turn off the heat and let it be cool down little bit.

6. Make about 25-28 balls and rolls in mawa.

7. Serve Pranhara chilled.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Hello Rownak,

    I love this Blog of yours 🙂

    I was going through your Pranhara recipe, and had a question about it. When should we add the semolina?

    Thanks in advance!

    • no use of semolina here ..sorry for mistake. thanks..

  2. Hi,Its great to found this blog. I am a food fanatic and keen to learn as much as possible about food from all over the world.

    • Nice to hear Surovi. hope you will my blog interesting..

  3. hi, thanks for this great recipe. i used slightly less sugar (0.4 cups instead of 0.5), but that’s a matter of taste. loved the recipe and will definitely make it again, it’s my favorite mishti

    • Hi Julia, you can use less sugar for this recipe. but I think that I haven’t used much. Please feel free to share your cooking experience. Thanks.

  4. Thank you Borna.

  5. Thank you Rownak Jahan.I want to make friendship with you.
    Kazi anower
    tornfalks gatan 6b
    21560 malmö

    • Hi Anower! All my readers are good friends of mine.

      • You said on the above recipe ‘Stir frequently till sugar is dissolved and it becomes soft dough’ – can u please give exact time like 10 min or 15 min. I think this is the tricky part of this recipe. Do I need to cook this like Sandesh recipe? Please advise.
        I really like your recipe:)

        • You dont need to cook like sondesh. For Pranhara Chhana needs to be soft. So cook it till water from sugar dry up. I can give you a tip, cook chhana 4 minutes and let it dries then add icing sugar and knead it. And make Pranhara. Hope it will help.Thanks.

          • Thank you, I will try to make this on our EID.

  6. Eid Mubarak Apa,
    How much Chana should get extracted from 1 ltr Liquid milk? In Madam Siddiqa Kabir’s book it says 3/4 cup.

  7. Hi rownak.apu..i try your pranhara recipe ..when i fry everything its became dry…what should i do to make it soft…

  8. Assalamu a’laikum apu, kachagolla r pranhara ki eki mishti?

    • Walakumsalam. eki misti .. kachagolla sudhu mawa-y ghorano hoy na… Thanks.


  1. Ideas to welcome Sugar Rush | Eye Of The Beholder - [...] sweets I grew up eating. Overly sweet but crazy good to eat and to look at. Snow-white ones, ‘Pranhara‘…

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