- Boil the milk and add 1 cup of orange juice for the milk to curdle. Keep on stirring. Let the whey separate. Strain the paneer in a cheesecloth for 3 hours. The paneer should have no moisture and at the same time it shouldn’t dry out completely. Just 3 hours would do.
- Make the sugar syrup by adding 2 cups water, 1 cup sugar and 2 cups orange juice. As it boils switch off the gas.
- Knead the paneer, semolina and maida together for 20 minutes at a stretch. You have no patience or muscle power? Cool! Just blend them together for 3 to 4 minutes in pulses on a blender. Take out the dough you’ll find it as smooth as silk.
- Make small balls out of it. Switch on the sugar syrup and as it boils up add the paneer balls. Cover and boil them in high flame for 10 minutes. Do not open the cover at this stage. Then boil them in medium flame for 15 minutes. Don’t open the cover. It’s best if you use a glass lid for supervision.
- Boil them for 45 minutes all together and then switch off the gas bit don’t open the lid. Keep it as it is for 4 to 5 hours and then open the lid and serve.
Komola bhog/orange flavoured rasgullas
#myrecipe
By Mohini Gupta
Mar, 27th
584
Servings
3 persons
Cook Time
1 hr
Ingredients
4
- 6
Ingredients
- 3 cups orange juice
- 1 cup sugar
- 2 cups water
- 1 litre milk
- 1 teaspoon semolina or rawa
- 1 teaspoon maida
