Orange Saffron Rasgullas / Komolabhog

Updated: Feb 10

Making Rasgullas bring me joy! This is one dessert that is very dear to many's hearts. And trust me when I say this, these are not that difficult to make at home and the result is so rewarding!


Komolabhog - Orange and saffron flavoured rasgullas from Bengal
Komolabhog - Orange and saffron flavoured rasgullas from Bengal

Komolabhog - The rasgullas flavoured with the delicious flavours of oranges (komola) and saffron! I personally love citrus fruits and flavours, and this version of the dessert combines these two of my favourite things. I wanted to create a recipe that was free from any synthetic colour or flavour. Yes, this recipe uses all natural ingredients and brings out the wonderful flavour of the oranges in this dessert.


The beautiful dishes that you see in the pictures are from Nestasia . Nestasia has an amazing collection of beautiful and modern ceramic ware. These lovely white dessert plates with golden rim is so versatile and can make any dessert look even fancier. I'm also in love with the beautiful white and grey marble baking tray that I here have used to serve my Komolabhog. Gorgeous ceramic ware sure makes the food look even more appealing, don't you think? Well, I'm sharing the link to these products below, in case you are interested:


White plates

Grey baking dish


In this recipe, I have mentioned all my tips for making a soft chenna, that makes soft, melt in the mouth rasgullas. Also the zest and juice of oranges brings out the beautiful aroma of oranges without having to use any artificial flavours. Saffron lends the gorgeous yellow colour to these beauties.


Now without any further ado, let's see how you can make them yourself!


Ingredients:


1 Litre - Full fat milk

5 Tsp - White vinegar

1/2 Tbsp - All purpose flour

1 Tsp - Semolina/Rava/Sooji

A few pinches - Saffron/Powdered saffron

Zest and juice of 1 large orange

1 Cup - Sugar

3 Cups - Water


Method:


For making the chenna (cheese) -


- Place the milk in a heavy bottom pan and place it over a medium-low flame.

- Switch off the flame as soon as the milk starts to boil.

- Wait for 1-2 minutes and add in the white vinegar gradually, stirring the milk regularly.

- Stop the addition of vinegar as soon as you notice the chenna curds start to stick together and form bigger chunks.

- Place a muslin cloth on a sieve and drain all the excess water. Let the chenna drain out all the water.


For making the rasgullas -


- Take the chenna in a clean large plate.

- Add the all purpose flour, semolina, 2-3 pinches of saffron powder and half of the lemon zest to the chenna.

- Mix this thoroughly until all the ingredients are evenly combined.

- Keep mixing the chenna until it starts to resemble a smooth dough and you notice a layer of fat on your palm.

- Divide the dough into small portions and make these into round balls.


For cooking the rasgullas -


- Take the sugar, the water, 6-7 strands of saffron and the remaining orange zest in a heavy bottom pan.

- Place it on medium heat and bring it to a boil.

- Add the rasgulla balls into the bubbling syrup. Let it cook for 5 minutes on medium heat.

- Now place a lid on the pan and bring the heat down to low. Allow the rasgullas to cook like this for 20 minutes.

- After 20 minutes, switch off the flame and add the orange juice in and give it a very gentle stir.

- Let the rasgullas cool to room temperature uncovered.


Dos and don'ts -


- Use a good quality full fat cow milk to make the chenna. Low fat milk will make the rasgullas hard in texture.

- Ultra pasteurised or milk from tetra pack cartons will not work.

- Do not use milk that you have already boiled. Bring the milk to a boil and make the chenna at the same go.

- The white vinegar may vary in concentration. Start by adding 3 tsp first and then gradually add more. Stop once you notice big cheese curds forming. You may have to add a little extra vinegar depending on the concentration of vinegar you are using.

- Check the colour of the whey when you think the chenna curds have separated from the milk. The colour should be slightly yellowish and not too green. A green whey would mean that the chenna has gone hard.

- If you are using strands of saffron to colour the chenna, give the saffron strands a light pound in mortar and pestle. Add this to the chenna when it is still warm so that the saffron releases most of its colour into the chenna.

- While zesting the oranges, make sure to use only the skin of the oranges and not the white part. It will make the rasgullas and syrup taste bitter.

- When mixing the chenna, make sure that it is evenly mixed and that there are no tiny lumps and that you mix the dough until you notice a thin layer of fat on your palm.

- Make the rasgulla balls as smooth as you can.

- Do not cover the rasgullas once you have switched off the heat and before the rasgullas have cooled to room temperature.


Komolabhog - Orange and saffron flavoured rasgullas from Bengal
Komolabhog - Orange and saffron flavoured rasgullas from Bengal

These melt in the mouth chenna dumplings are a favourite at my home. I enjoy these slightly warm and my family prefers it slightly chilled. You can enjoy these delicious treats whatever way you like, served warm, or chilled or even served on top of some icecream!



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