Komola Bhog Recipe | Orange Rasgulla Recipe | Orange Flavor Rasgulla Recipe

Komola Bhog | Bengali Komola Bhog Recipe with step by step pictures. Komola Bhog is nothing but a Orange Flavored Rasgulla. This recipe was in my to do list for long time and finally tried today and they came out so soft, juicy and delicious Rasgulla with nice Orange flavor. The recipe and method is almost same to the regular Rasgulla except the addition of fresh Orange Juice. To enhance the orange flavor I also added the Orange Zest to the Sugar syrup. Everything turned out so good except I added extra food color by mistake. The bright Orange color was not pleasing for the pictures otherwise it doesn't alter the sweet taste. Now off to the recipe...

Komola Bhog Recipe

Prep Time : 30 minutes | Cook Time : 35-40 Minutes

Recipe Category : Sweets | Recipe Cuisine : Indian

Makes 20

Ingredients

1. Whole Milk or reduced Fat Milk   4 cups
2. Lemon Juice   from 1 Lemon
3. Orange Juice   1 cup( from 2 fresh orange)

For Kneading

1. Sooji/Semolina   1 tsp
2. Sugar   1 tbsp
3. Orange Food Color  a tiny pinch

For Sugar Syrup

1. Sugar   1 and 1/2 cup
2. Water  4 cups
3. Orange Zest   1 tbsp
4. Food Color  a pinch

Method

• In a sauce pan, add milk and bring it to boil, when it starts boiling and frothy, switch off the stove
• and add lemon juice and orange juice and stir gently.
• It will start curdling, and gently stir one more time and paneer and whey separates quickly, do not stir or cook milk after juices, it will make the rasgulla rubbery.
• Now take a colander and cover it with cheese cloth and strain the paneer and wash the strained paneer once in running water(this is optional)
• and squeeze the excess water completely. Let it hang for 20-30 minutes. 
• Transfer the drained paneer to a wide bowl or plate, now it will look crumble like texture.
• Now start kneading it to a smooth and soft dough for 5 minutes. Then to it add sooji, sugar, food color and knead for another 2-3 minutes to a soft and smooth dough.
• Simultaneously in a pressure cooker add sugar, water, orange zest, food color and bring it to boil.
• Once the sugar syrup starts to rolling boil carefully drop the paneer balls to it and turn the heat to medium high heat and cover the pan with lid and cook for 20 minutes(set timer).
• After 20 minutes, open the lid and gently turn the rasgullas other side and cover the pan and let it cook in medium heat for another 15-20 minutes.
• After that turn off the stove and let the rasgullas rest for 1-2 hrs before serving.
• Just before serving add some more orange zest to the rasgulla and some finely chopped pistachios on top and serve warm or chilled.

Notes:

You can also add saffron or cardamom to the syrup for flavor.

But i liked the Orange flavor alone so i did not add saffron or cardamom

Orange Juice- 1 Used 1 big Navel Orange and 2 med size Sweet Clementines. I did not filter the orange juice I added with pulp.

I used Whole Milk only, use fine granulated sugar to knead with paneer.                     Updated 10/6/17: Komola bhog absorbs the orange flavor the next day more compared to the day it was made, if you are planning to make it for a party, make it ahead and store it in the refrigerator. So, After cooling completely add 1/4 tsp orange zest to the Komola Bhog and store it in the refrigerator. 

Komola Bhog Recipe With Step By Step Pictures 

Squeeze lemon and orange juice and keep ready. Boil milk till starts frothy.

Then switch off the stove and add lemon and orange juice and stir gently.

Strain the paneer in a colander covered with cheese cloth or thin cotton cloth, rinse it with cold water, then squeeze the paneer and hang it for 30 minutes(set timer).

Then knead the paneer alone for 5 minutes then to it add sooji, sugar, food color and knead again well to a soft and smooth dough.

Bring sugar syrup to boil, add paneer balls cook for 20 mins, then turn the rasgullas and cook for another 20 minutes.