Komolabhog or Orange Flavoured Rasgulla(No artificial colour added)

Rasgullas  or Rosogolla  (in Bengali ) is a very popular  sweet  in West Bengal and Odissa.Though now it is relished almost everywhere in India.Making rasgullas is an art and needs practice.Like traditional rasgulla,Komolabhog is also very popular sweet in Kolkata specially in the winter season or in the festive season.Komolabhog is a fluffy,spongy orange flavoured Rasgulla made with  orange juice.

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Preparation Time - 15 Minutes
Cooking Time - 45 Minutes
Servings-12 Pieces
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Ingredients of making rasgulla balls
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1 litre  milk
3 tbsp Lemon juice or vinegar  (can add more if required )
1 cup or 250 ml orange juice(Store bought or Homemade)
1 teaspoon sooji or rava or semolina
1 teaspoon saffron


Method of making rasgulla balls
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Take a heavy bottomed vessel, add milk and orange juice ,mix it well,make sure there is no lumps.

Bring it to  boil and keep stirring to avoid burning of milk.

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required,add more vinegar or lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water (here do not rinse the milk solids/paneer under water, because we will not let go the aroma of orange juice from Rasgulla) as much as possible.

Now hang the cloth covered  chena or paneer with  kitchen sink  tap for 30 minutes. 

After 30 minutes, remove the cheesecloth from the chenna or paneer. 

The chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.

Add 1 tsp saffron


First mix the sooji and saffron with chenna and then begin to knead.

With the fingertips and heels of your palms mash the chenna or paneer  and knead.

Keep on collecting the chenna or paneer  from the sides and continue to mash and knead.

This kneading process is very important and it decides the texture of rasgullas .

 Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.

Prepare all small balls this way.

Cover all the chenna or paneer  balls with a moist muslin or kitchen towel and keep aside.

How to make sweet syrup
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Ingredients of making sugar syrup
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Water-5cups
Orange juice-2 cups or 500 ml
Sugar-2 cups


Method of making sweet syrup
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in a large pan, add 2 cups orange juice,2 cups sugar and 5 cups water ,mix and bring it to boil.

You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.

Mix and continue  stir the sugar syrup until sugar will be dissolved,do this process on medium  flame.

Final preparation of making rasgullas or rasogolla
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When  the  sweet  syrup will start to boiling,drop chena or paneer  balls gently to the sweet syrup,drop balls according  to the size of your pan,rasgullas need more space to be cooked. Before dropping the rasgullas into the syrup,roll them again between your palms. The size of the rasgullas  will be doubled  on cooking on sweet syrup.

Cover the vessel with lid,put some heavy weight on lid and cook 30-35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and  puffing.

Turn off the gas,transfer  the orange  rasgullas  into a serving bowl.You can enjoy this komolabhog or hot orange Flavoured  rasgullas  or refrigerate them and serve.

Note-- 
If you use homemade then make sure the ornges are sweet , otherwise the juice will be be bitter.

When you will make juice at home,mix sugar while preparing juice according to your taste.

Do not overcook Rasgulla otherwise it will be chewy and hard.

Rasgullas Collection
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Spongy Rasgulla

 Nolen Gur Rosogolla

Mango Rasgulla/Aam Rasogolla

Aam Panna Rasgulla

Marble Rasgulla

Chocolate Rasgulla

Want to know more Sweet Recipes,please click Here

                     Pictorial Recipe
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                       Boil milk

                 Add orange juice

Add Vinegar

Let the milk be curdled

Pour this curdled milk to the already lined muslin cloth over a strainer

Now hang the cloth covered  chena or paneer with  kitchen sink  tap for 30 minutes. 
After 30 minutes, remove the cheesecloth from the chenna or paneer. 
The chenna should not have too much moisture nor be too dry.

Add sokhi/semolina 

Add saffron

With the fingertips and heels of your palms mash the chenna or paneer  and knead.

Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.

Prepare all small balls this way.

       In a large pan, add 1cup     orange juice,2 cups sugar and 5 cupswater ,mix and bring it to boil

    Drop the chena or paneer  balls gently to the sweet syrup,
   Cover the vessel with lid,put some  heavy weight on lid and cook 30-35 minutes on medium flame.

Your Komola Bhog or Orange Flavored Rasgullas are ready to serve