Put milk in a vessel and allow it to boil.

When the milk starts boiling then switch off the flame and add half of the orange juice and required amount of vinegar in it to make the chhena.

Then strain the chhena from the whey and hang it with the help of a muslin cloth.

After 30 minutes mash the chhena well with the heel of your palm and then add semolina and half of the cardamom powder, orange food colour and again mash it well.

Then prepare the sugar syrup and when it starts boiling then make small chhena balls and put them into the boiling syrup and also add rest half of the orange juice and cardamom powder in it and cover the lid.

Allow it to boil for 15 minutes and switch off the flame.

Now your komala bhog is ready. Allow it to soak the syrup for at least 1-2 hours.

Then put ghee in a pressure cooker and roast the cashew nuts and almonds in it and keep them aside.

Then add water and washed rice along with salt in it. Cover the lid and cook till 4-5 whistles in low flame.

Then add milk along with the dry fruits and saffron strands in it.

Then add cardamom powder, some chopped komala bhog in it and allow it to boil for 5 minutes.

Then switch off the flame and your komala bhog'r payesh is now ready.

After cooling down to room temperature put it in the refrigerator for sometime.

While serving put some komala bhog, almonds, pistachios for garnishing.