Komola rasogolla

Name: Komola rasogolla
Total time: 3000 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 5 cup Milk; 1 cup Sugar; 4 tbsp Lemon juice; drops Saffron food colour - few; 1 cup Fresh orange juice -; 3 cup Water; 1 tbsp Orange extract -; 1 tsp All purpose flour -

Mukti Sahay @muktivijay_203

#indiankitchen

Mukti Sahay @muktivijay_203

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Ingredients

50 mins

8 servings

5 cupMilk
1 cupSugar
4 tbspLemon juice
dropsSaffron food colour - few
1 cupFresh orange juice -
3 cupWater
1 tbspOrange extract -
1 tspAll purpose flour -

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Steps

50 mins

1

For making komola rasgulla we need to prepare cheena / cottage cheese from 5 cup of milk.
2

Take milk in a vessel and put it for boiling
3

, once boiled add lemon juice and cover the vessel..
4

. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.
5

We mashed the paneer/cheena very well and make a soft and smooth dough
6

Add saffron food colour and one tsp all purpose flour and mix well
7

Divide the dough into equal size balls.
8

Roll each balls between your palm.
9

All the balls are made in the same way
10

Now we take pressure cooker and add sugar,three cup of water,orange juice,orange extract and also add saffron colour cheena balls and steam it.
11

When cooker release the whistle simmer the flame for fifteen mins.
12

Once cooled,we open the lid.
13

The komola rasogolla should be floating on the syrup and it's size should be double.
14

Serve chilled.