Had no clues about this Komola Bhog / Orange Rosgolla until i stepped into my friends place at Kolkata for Pujo celebrations on Dasami day. For lunch we were served two types of Rosgollas in which the light yellowish ones lured my interest. It was way too flavorful then the regular ones upon inquiring they said its termed as Komola bhog (which i kept mis pronouncing) Since i was heavily fed cldn't grab another piece. Unfortunately these were out of stock at the famous Sweet shop while getting back to the Airport, which lead to my disappointment and i was day dreaming about these. I had no luck in finding good Bengali sweets in Chennai even with the biggies from Kolkata. Decided to try it out, myself. Didnt go for artificial color or essence while most of the recipes said so. Went with freshly squeezed Kamala Orange juice and made these beauties.
What you need:
Milk - 1 liter
Orange juice - 3/4 cup to 1 cup (fresh once or store bought)
Sugar - 1 cup ( can be reduced)
Water - 3 cups
Cardamom powder - gen pinch
How to make:
Boil milk in a pan when it starts to boil simmer, keep adding the orange juice until the milk curdles completely. Strain thru a muslin cloth and allow to drain for not more than 45 minutes.
In a vessel add water, sugar and cardamom powder dissolve the sugar and once it stars boiling slowly add the balls and cook for 7 -8 mins with lid closed.
Enjoy this Diwali with home made Komola Bhog.