Komolabhog (Orange Rasgulla)

Cook along · 12 steps

Method

1. 1

   Wrap the chana in a cheesecloth, place a weight on top, and leave it for 1 hour to remove excess moisture.

2. 2

   Mash the chana thoroughly with your fingers. Add the semolina, all-purpose flour, saffron, orange food coloring, and essence. Knead until the mixture is smooth and lump-free.

3. 3

   Divide the chana mixture into 20 equal portions and set aside.

   

4. 4

   Crumble the khoya and mix it with the powdered sugar and orange essence. Divide the mixture into 20 small balls.

5. 5

   Flatten each chana portion, place a khoya ball in the center, and seal it. Gently roll each portion between your palms until smooth, ensuring there are no cracks.

6. 6

   In a deep pot, combine 4 cups of water and the orange juice. If not using orange juice, replace it with an additional cup of water. Add the orange zest and bring the mixture to a boil.

   

7. 7

   Turn off the heat and strain the liquid to remove the orange zest and any impurities. Return the liquid to the pot, add the sugar, and boil until completely dissolved.

8. 8

   Carefully add all the prepared chana balls to the boiling syrup. Increase the heat to high, cover with a lid, and cook for 10 minutes without lifting the lid.

9. 9

   Remove the lid and add 1 cup of water. Reduce the heat to low and cook for another 20 minutes.

   

10. 10

    Add the saffron and continue cooking until the Komolabhog is fully cooked. Add more water as needed to keep the syrup thin throughout the cooking process.

11. 11

    Check that the Komolabhog balls have expanded, float to the surface, and developed a vibrant orange color. Cooking may take longer if needed.

12. 12

    Turn off the heat and let the Komolabhog cool to room temperature before serving.