Kamolabhog, an orange flavored soft Rashogolla(cheese dumpling) is one of the delicacies of West Bengal. Method is same as Rashogolla with the addition of orange juice and orange color. If you know how to make perfect Rashogolla then making Kamolabhog is as easy as you can imagine.
This delectable dessert keep your palate satisfied without an excess calories if you have a sweet tooth. All my channa(cheese) based dessert are lightly sweetened and less fat without compromising on taste. Serve Kamolabhog after lunch or dinner on holidays or any special occasion.
Ingredients:
1/2 gallon of 2%milk
1/3 cup white distilled vinegar(US standard 8oz. cup)
1 1/2 tbsp all purpose flour
3 1/2 cups white sugar
6 1/2 cups water
2 tbsp. orange zest
1 1/2 cups freshly squeeze orange juice
Food grade orange color
Special equipment:
Heavy bottom wide pan with the lid
Microwave safe glass bowl
Food processor
Medium spoon
Cheese cloth
Strainer
Cooking level: Medium
Make the chhana:
Follow this method here.
Make the sugar syrup~
Add sugar orange juice and zest, and water in a deep wide heavy bottom pan. Let it boil in medium high heat. Taste the syrup and adjust sweetness as per taste.
Make the Kamolabhog~
Knead chhana with flour and orange color to a smooth texture. I use food processor for convenience. But you can knead chhana by hand for 5-6 minutes just like roti dough. Chhana must be very smooth and soft but it won't be sticky. Divide chana into 16 equal parts and roll them to smooth and round balls between your palms. The moment syrup comes to a full rolling boil, drop the balls one after another. Cover with a lid. Let it boil on medium/high flame for 25 minutes. Komolabhog will expand then shrink back little bit when stops cooking. Take off the lid if syrup is over flowing. Remove from the heat and let it cool completely. Refrigerate them for 3-4 hours and serve chilled or room temperature as you like.
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