komola bhog misty || orange flavor roshogulla

Description

komola bhog misty || orange flavor roshogulla

komola bhog is a another variation of roshogulla sweet, made of curdled milk and flour, cooked in thin sugar syrup, lightly fragrance with orange and saffron flavor.

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komola bhog misty

 

komola bhog misty || orange flavor roshogulla

By June 1, 2017

Author: Zurana Masud
Recipe type: Dessert
Cuisine: Bengali
Serves: 7 people

 

Prep Time : 20 minutes. Cook Time : 35 minutes Yield : 14 roshogullas

Ingredients

Instructions

Making channa:

  • firstly, in a thick bottom pan add milk and stir on medium high heat. bring to boil.
  • add channa's water and keep on low heat for five minutes.
  • then, immediately drain the curdle milk into a cotton or muslin cloth.
  • hang for 30 minutes or till the water drains of completely.

Making roshogulla:

  • in a flat medium bowl knead the channa for 7-8 minutes or until it turns out smooth and soft dough.
  • mix orange essence, flour, semolina, orange food color and knead again.
  • make 12-14 small balls and keep aside.

Making sugar syrup:

  • in a deep pan, add sugar and water, allow the sugar to dissolve on medium flame.
  • add orange juice, orange flavor, food color and zafran/saffron stands. bring to boil.
  • drop the prepared balls into sugar syrup, cover and boil for 15 minutes on high heat.
  • then, boil another 15 minutes on medium high heat until the rashogulla balls will have doubled in size. water should be added if the sugar syrup becomes too thick.
  • remove from flame and keep aside until it cools completely.
  • finally, serve komola bhog chilled or at room temperature garnish with few saffron strands.
Print

notes:

  • you can add sone vinegar or lemon juice if the milk dosen’t curdle well.
  • the sugar syrup must be kept very thin all the time and water should be added if it becomes too thick
  • finally, make sure to have enough space in pan for komola bhog to swell while cooking.
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