Komala Bhog: Spongy Orange-Flavored Rosogolla Recipe
1 hour 20 minutes
800 reads
About Komala Bhog: Spongy Orange-Flavored Rosogolla Recipe
Experience a delightful twist on the classic Bengali Rosogolla with our Komala Bhog recipe! This unique dessert infuses the soft, spongy cheese balls with the refreshing zest and juice of fresh oranges, creating a truly unforgettable culinary fusion.Unlike traditional Rosogollas, Komala Bhog boasts a vibrant citrus note that complements the rich sweetness. The careful balance of orange and sugar creates a dessert that's both familiar and excitingly new. This recipe is perfect for those seeking a sophisticated yet approachable take on a beloved Indian sweet.Prepare to impress your family and friends with this easy-to-follow recipe. Get ready to savor the delightful harmony of creamy chenna, fragrant cardamom, and the bright burst of orange in every bite!
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Chenna (Indian Cottage Cheese):
- 1 ltr Skimmed Milk
- 200 ml Orange Juice fresh
- 1 tbsp Lemon Juice to help curdle the milk if needed.
- 2 tbsp Sugar powdered
- 1 tbsp Semolina suji
- 1 tsp Baking Powder
- 1 pinch Food Coloring optional, yellow
For the Syrup:
- 3 cup Sugar
- 4 cup Water
- 1 tsp Cardamom Powder elaichi
- 1 tsp Rose Water
Instructions
Prepare the Chenna
- Bring 1 liter of skimmed milk to a boil in a large pan. Reduce heat and simmer for 2-3 minutes. Remove from heat and slowly add 200 ml of fresh orange juice, stirring gently. The milk will begin to curdle. If curdling is slow, add 1 tbsp of lemon juice.
- Once the milk is fully curdled, stop adding juice. Strain the mixture through a fine-mesh sieve lined with cheesecloth to separate the whey. Do not rinse the chenna. Gently gather the cheesecloth and hang it to drain excess water for 45 minutes.
Knead and Shape the Chenna
- After 45 minutes, remove the chenna from the cheesecloth and place it in a bowl. Add powdered sugar, semolina, baking powder, and optional yellow food coloring. Knead the mixture thoroughly for 20-25 minutes until a smooth, elastic dough forms. Roll the dough into small balls of your desired size.
Cook the Rosogollas
- In a pressure cooker, combine 3 cups of sugar and 4 cups of water. Bring to a boil. Carefully add the chenna balls to the boiling syrup. Close the lid and cook for 1 whistle. Immediately remove from heat and allow the pressure to release naturally.
Prepare the Final Syrup and Finish
- Once the pressure cooker has cooled, carefully open it and remove the cooked Komala Bhogs. In a separate pan, gently heat the remaining syrup from the pressure cooker. Add the remaining 1 teaspoon of cardamom powder and stir until the sugar is completely dissolved. Remove from heat.
- Transfer the cooked Komala Bhogs to a bowl and pour the warm cardamom syrup over them. Let them cool completely. Once cool, gently stir in the rose water.
- Allow the Komala Bhogs to soak in the syrup for at least 4-5 hours before serving. Enjoy your delicious, spongy, orange-flavored Rosogollas!
Recipe Notes
Expert Tips for Perfect Komala Bhog
- For extra-soft chenna, use full-fat milk instead of skimmed milk. Adjust the amount of orange juice accordingly.
- Ensure the chenna is well-drained before kneading to prevent the Rosogollas from becoming too dense.
- Don't overcook the chenna balls in the syrup; this can make them tough. One whistle in the pressure cooker is sufficient.
- Soaking the Komala Bhogs in syrup for several hours allows them to absorb the flavor and become beautifully plump and juicy.
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Recipe Nutrition
Calories: 415kcalCarbohydrates: 106gProtein: 1gSugar: 105g
Usashi Mandal
Articles: 54
5 Comments
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Such a delicious dish! Thank you.
This is amazing! Excited to make it.
I’m excited to make this at home!
Looks so wonderful! Thanks for posting.
This looks divine! Can’t wait to make it.