Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.
I have already shared two different flavoured rasgulla here.
You may like some more orange recipes here.
Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.
Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.
Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.
You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.
Milk – 1 litre
Lemon juice or vinegar -3 – 4 tablespoon or as require
Sugar – 1 & 1/2 cup
Water – 3 cup
Orange juice – 1 cup
Saffron – a pinch
Orange food colour – 1 – 2 drop, optional
Orange essence – 2 – 3 drop + 2 drops for syrup
Orange segment and chopped pistachio for stuffing
Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.
1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
5. Squeeze the cloth well to drain all the water from cottage cheese.
6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.
7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.
8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.
9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.
10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.
11. Close the edges and make smooth ball again.
12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.
13. Make round ball using your both palm. Make all the balls this way.
14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.
15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
16. Cover and cook on medium high heat for 20 minutes.
17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.
18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.