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Ingredient
Komola rasogolla
Introduce
Ingredient
Food ration :
8 servingsCooking time :
50 mins
5 cup
Milk
1 cup
Sugar
4 tbsp
Lemon juice
1 cup
Fresh orange juice -
3 cup
Water
1 tbsp
Orange extract -
1 tsp
All purpose flour -
Cooking instructions
* Step 1
For making komola rasgulla we need to prepare cheena / cottage cheese from 5 cup of milk.
* Step 2
Take milk in a vessel and put it for boiling
* Step 3
, once boiled add lemon juice and cover the vessel..
* Step 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.
* Step 5
We mashed the paneer/cheena very well and make a soft and smooth dough
* Step 6
Add saffron food colour and one tsp all purpose flour and mix well
* Step 7
Divide the dough into equal size balls.
* Step 8
Roll each balls between your palm.
* Step 9
All the balls are made in the same way
* Step 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.
* Step 11
When cooker release the whistle simmer the flame for fifteen mins.
* Step 12
Once cooled,we open the lid.
* Step 13
The komola rasogolla should be floating on the syrup and it's size should be double.
* Step 14
Serve chilled.
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