Komolabhog , stunning orange enhanced Roshogolla
 
 
Add-ins :

For making chaana/ paneer/ cheddar for komolabhog :

4 glasses of Full cream fluid milk

1/4 th glass of squeezed orange ( you may require additionally relying upon the nature of milk)

For Syrup :

1 container sugar

3 containers of water

2 cardamoms

1 little stay of cinnamon

minimal yellow and orange sustenance shade

1 teaspoon orange pizzazz

Different add-ins :
Short of what a large portion of a teaspoon flour( level)

Yellow sustenance shade

Saffron

System :

1. Heat up the milk and when it achieves the breaking point , turn off the high temperature. Include the squeezed orange and blend . Stop for some time . You will discover the milk is coagulating . You may require somewhat more squeeze to turn sour the milk totally . Don't make any hard chaana . The chaana ought to be delicate . Simply the minute the water divides , spill the chaana on a cheddar material . Wash it with chilled water and press the water well . Making of chaana is imperative for roshogolla . On the off chance that your chaana is hard , inevitably your roshogolla will be hard excessively . Press the water from the channa extremely well . In the event that your chaana has water , the roshogolla will go to pieces in sugar syrap .

2. Begin making the sugar syrap with sugar , water , cardamom, cinnamon, sustenance shade , saffron and orange get-up-and-go .

3. Blend a bit yellow nourishment shade in the chaana .Knead the chaana exceptionally well . Work it with the palm of your hand . Working is an alternate basic piece of making delicate chaana .

Add-ins :

For making chaana/ paneer/ cheddar for komolabhog :

4 glasses of Full cream fluid milk

1/4 th glass of squeezed orange ( you may require additionally relying upon the nature of milk)

For Syrup :

1 glass sugar

3 glasses of water

2 cardamoms

1 little stay of cinnamon

minimal yellow and orange sustenance color

1 teaspoon orange pizzazz

Different add-ins :

Short of what a large portion of a teaspoon flour( level)

Yellow sustenance color

Saffron

System :

1. Heat up the milk and when it achieves the breaking point , turn off the hotness. Include the squeezed orange and blend . Stop for some time . You will discover the milk is coagulating . You may require somewhat more squeeze to coagulate the milk totally . Don't make any hard chaana . The chaana ought to be delicate . Simply the minute the water differentiates , spill the chaana on a cheddar material . Wash it with chilled water and press the water well . Making of chaana is imperative for roshogolla . In the event that your chaana is hard , in the long run your roshogolla will be hard excessively . Press the water from the channa exceptionally well . In the event that your chaana has water , the roshogolla will go into disrepair in sugar syrap .

2. Begin making the sugar syrap with sugar , water , cardamom, cinnamon, nourishment shade , saffron and orange pizzazz .

3. Blend somewhat yellow nourishment color in the chaana .Knead the chaana exceptionally well . Work it with the palm of your hand . Working is an alternate basic piece of making delicate chaana .

5. Apply some ghee on your hand and shape the roshogolla deliberately , so that there must be no break in it . On the off chance that the cheddar balls are not smooth , or it has any break in it , the roshogolla will soften into pieces up the sugar syrup . Don't let the roshogolla/ komolabhog or cheddar balls sit for a more extended time . In the event that you do so , roshogolla will be hard excessively . So make the balls just before you are placing them into the bubbling syrap .

6. Include the cheddar balls into the bubbling syrup and spread it with a cover . Don't cover it totally . There must be a little space to let the steam out . Cook for no less than 15 minutes . Evacuate the cover and you will see , the cheddar balls joined . Cook for an additional 15 minutes . .

7. Turn off the hotness and keep the komolabhog in the syrup in any event for 4/5 hours for the best come about .

Notes:

1. Making chaana is vital . Plz don't utilize vinegar for making the chaana of roshogolla or different desserts like this sort . For komolabhog , I made chaana with squeezed orange , that made the chaana extremely tasty and fragrant . Don't make hard chaana. Don't let the chaana on the stove or in the whey for a more extended time . Strain the water when the water differentiates . The gentler is your chaana , the milder are the roshogollas or komolabhog .

2. Manipulating part , extremely imperative . In the event that you don't have nourishment processor , you can utilize your chopper or processor. In the event that you don't have any , ply well with your palm for no less than 15-20 minutes , until it gets stuck in your grasp .

3. The roshogolla/ komolabhog are cooked well in less sugary syrup . So the syrap is one string syrap . The syrup ought to be light . On the off chance that the syrap is thick from the earliest starting point, the roshogolla or the komolabhog will never be delicate . Since thick syrup doesn't get into the roshogollas well .