komola bhog misty || orange flavor roshogulla
- By: Zurana Masud
- | 0 Comment
- | On: June 1 2017
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
Author: Zurana Masud
Recipe type: Dessert
Cuisine: Bengali
Serves: 7 people
Prep Time : 20 minutes.
Cook Time : 35 minutes
Yield : 14 roshogullas
Ingredients
- for channa:
- full cream milk/cows milk - 2 littre
- channa water - 2-3 cups
- for roshogolla:
- Channa - 1 3/4 cup
- All Purpose Flour(Maida) - 1/2 teaspoon
- Semolina/suji - 1/2 teaspoon
- orange food color - 2-3 drops
- Orange essence - 1/2 teaspoon
- for sugar syrup:
- sugar - 3 1/2 cups
- orange juice - 1/2 cup
- orange flover - 1/2 teaspoon
- Zafran/Saffron - few strands
- water - 10 cups
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.
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.
