Make fresh paneer or cheese-heat milk in a vessel and bring it to boil.Once the milk starts to boil add lemon juice to curdle the milk.keep adding the lemon and orange juice until milk curdles completely.

Once the milk is curdled, switched off the gas immediately. Take a muslin cloth and pour the curdled milk, filtering the why water completely. Wash it well in running cold water.

Squeeze the excess water and hang it aside for 30mins without disturbing it.

After 30mins the paneer would be crumbly in texture.

Then add flour and semolina and food colour to paneer.knead the paneer well for at least 15mins. This is the most important step as kneading for more time ensure soft and spongy komolavogs.

Knead the dough till paneer starts to oozes out oil. Now pinch a small portion of the dough and make smooth balls.

Sugar syrup-- Add1 and 1/2 cup sugar and 5cups water to a wide bottomed pan.then add cardamom and saffron.

Dissolve the sugar in water in low flame. Once the sugar is dissolved, increase the flame and boil the syrup.

As soon as sugar syrup starts to boil,add the paneer balls to the syrup and close the pan with the lid immediately, don not open the lid in between.

Cook the paneer balls in high flame for the first 5mins and reduce the heat to medium to low and cook for 10to 15mins.

To check if komolavogs are cooked properly, drop a komolavog in a cup of water, if komolavog sinks, then it's cooked properly.