This is a version of Rasgulla flavored with orange. Here a mix of citrus and dairy flavors complement each other perfectly.
Keyword dessert, Orange Rasgulla
Prep Time 10minutes
Cook Time 1hour
Total Time 6hours
1 - 11/2CGranulated Sugar
10 - 20 StrandsSaffron
2Pods Green Cardamon
Boil the milk in a large pot. When it comes to a rolling boil slowly pour about 1/2 to 3/4 C of orange juice while stirring the milk. The milk will curdle. Once the curds form, turn off the heat and set aside for 10 minutes .
Strain using a cheese cloth or cotton towel. Tightly wrap the cloth over the curds and squeeze it dry. Let the cheese bundle hang and drain for 30 to 45 minutes.
Powder the cardamom seeds. Crush the saffron strands fine. Finely zest the orange.
Mix 1 C sugar with 4 C water and heat over low fire.
Remove the curds from the cloth and knead with 1 Tbsp fine semolina, saffron and orange zest for 10 to 15 minutes until it forms a smooth dough. The dough should be of uniform golden color by now. Divide the dough into 8 to 10 equal pieces. Roll each piece into a smooth ball.
By now the water should be boiling. Add the cardamom powder to the water. Gently place the cheese balls in the boiling sugar syrup. Cover and cook for 10 minutes. Komola Bhog should have doubled in size by now. Turn them gently and cook for another 20 minutes. Turn off the heat and let it cool for an hour.
Remove the Komola Bhog from the syrup to another container. Heat the remaining syrup till it begins to coat a spoon. This is the time to add more sugar , if you prefer. Cool and add 1 C orange juice and the food color (if using) to it. Mix well. Pour this orange syrup over the Komolo Bhog. Transfer to the refrigerator and chill completely before serving.
For detailed instructions go to https://oventales.com/komola-bhog-magic-with-milk-and-orange/ .