Name: Komola Bhog
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Bengali
Ingredients: 8 cups/ 2 liter of whole milk; 6-8 tablespoons of lemon juice; 3 teaspoons of orange extract; Few Drops of orange food color; 3 teaspoons of Semolina or suji; 1 cups of sugar; 4 cups of water; 8 cups/ 2 ltr fo whole milk; 6-8 tablespoons of lemon juice; 2 teaspoons of Semolina or suji; 1 cups of sugar; 3 cups of water; 1 cup freshly squeezed orange juice

Ingredients of Komola Bhog

8 cups/ 2 ltr fo whole milk
6-8 tablespoons of lemon juice
2 teaspoons of Semolina or suji

For Sugar Syrup :

1 cups of sugar
3 cups of water
1 cup freshly squeezed orange juice

Directions to make Komola Bhog in steps

Steps

Take a dip and large mouthed pan with lid and boil water and sugar for 10 minutes to make a thin syrup and keep aside.
Take a large pan with a very little water(to prevent milk from burning @ bottom) in it and place on heat.
Now pour milk into the pan and stir constantly. When the milk starts boiling lower the heat and add lemon juice(not all the juice at a time but tbsp by tbsp) and do not stir the milk.
Let the paneer form itself. When all the milk curdled just wait for 10 minutes and sieve the chhena on a cheese cloth.
Now knot the four corner of the cheese cloth and hang it for 2-3 hours to drain all the water of the chenna.
Now take the cheese cloth and squeeze to drain the excess water. Place the chhena in a bowl and add suji, orange extract & orange food color to the chhena and mix it well.
Kneed the chhena mixture very well to make a smooth dough for 15 minutes. Now make 16 equal size balls from the dough.
Again put the syrup on heat and start boiling the syrup. When the syrup will start boiling add the small balls to it, cover the pan and cook on medium heat for 45 minutes.
After 20 minutes of 45 minutes open the lid and turn the komola bhogs and put the lid again.
After 45 minutes off the oven and let the komola bhogs to cool.
When they will be in room temperature place in refrigerator for 4-5 hours and serve cold.

Take a dip and large mouthed pan with lid and add orange juice, water and sugar and when the syrup will start boiling turn off the heat and keep aside.
Take a large pan with a very little water(to prevent milk from burning @ bottom) in it and place on heat. Now pour milk into the pan and stir constantly. When the milk starts boiling lower the heat and add lemon juice(not all the juice at a time but tbsp by tbsp) and do not stir the milk.
Let the paneer form itself. When all the milk curdled just wait for 10 minutes and sieve the chhena on a cheese cloth. Now knot the four corner of the cheese cloth and hang it for 2-3 hours to drain all the water of the chenna.
Now take the cheese cloth and squeeze to drain the excess water. But don't over do that, make sure the chhena is not too dry not too wet.
Place the chhena in a bowl and add suji, and mix it well. Kneed the chhena mixture very well to make a smooth dough for 15 minutes. Now make 16 equal size balls from the dough.
Again put the syrup on heat and start boiling the syrup. When the syrup will start boiling add the small balls to it, cover the pan and cook on medium heat for 30 minutes undisturbed. After 30 minutes off the oven and let the komolabhogs to cool.
When they will be in room temperature place in refrigerator for 4-5 hours and serve cold.