Komola Bhog is the orange flavored cousin of the popular Bengali sweet Rasgula. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment.
PREP TIME: 10 mins
COOK TIME: 1 hr
TOTAL TIME: 6 hrs
INGREDIENTS of Komolabhog
- 4 C Milk
- 2 Tsp Orange Zest
- 2 C Orange Juice
- 1 – 11/2 C Granulated Sugar
- 4 C Water
- 10 – 20 Strands Saffron
- 2 Pods Green Cardamon
- 1 Drop Orange Color
How to Make Komolabhog
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Boil the milk and when it comes to a rolling boil slowly put 1/2 C of orange juice.
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Once it comes into curds form, turn off the heat and set aside for 15 minutes .
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Strain using a cotton cloth.
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Tightly wrap the cloth and squeeze it dry and drain for 1 hour.
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Powder the cardamom seeds. Crush the saffron strands fine. Finely zest the orange.
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Mix 1 cup sugar with 4 cup water and heat them.
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Remove the curds from the cloth and knead with 1 Tbsp fine semolina, saffron and orange zest for 15 minutes and make a smooth dough.
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The dough should be of uniform golden color by now.
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Divide the dough into 10 equal pieces.
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Now water should be boiling.
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Add the cardamom powder.
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Slowly put the cheese balls in the boiling sugar syrup.
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Cover and cook for 10 minutes.
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Cook for another 20 minutes.
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Turn off the heat and let it cool for an hour.
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Remove the Komola Bhog from the syrup.
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Heat the remaining syrup till it begins to coat a spoon.
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This is the time to add more sugar , if you prefer. Cool and add 1 cup orange juice and the food color. Mix well.
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Pur this syrup over the Komolo Bhog.
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Komolo Bhog is ready for serve.
