Egg-FreeIndian Flavours

Komolabhog, Orange and Saffron flavoured Rasgullas

by Swapnil Shilpa
written by Swapnil Shilpa
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Komolabhog

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 delicious fragrant yellow dumplings are not that difficult to make at home and the result is so rewarding!

Komolabhog – The rasgullas flavoured with the delicious flavours of oranges (komola in Bengali) 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 artificial colours or flavours. Yes, this recipe uses all natural ingredients and brings out the wonderful flavour of the oranges in this dessert.

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.

Komolabhog

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

Komolabhog

Komolabhog - Orange Saffron Rasgullas

Serves: 10-12 pieces Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )
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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

Instructions

For making the chenna (cheese) -

  1. Place the milk in a heavy bottom pan and place it over a medium-low flame.
  2. Switch off the flame as soon as the milk starts to boil.
  3. Wait for 1-2 minutes and add in the white vinegar gradually, stirring the milk regularly.
  4. Stop the addition of vinegar as soon as you notice the chenna curds start to stick together and form bigger chunks.
  5. 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 -

  1. Take the chenna in a clean large plate.
  2. Add the all purpose flour, semolina, 2-3 pinches of saffron powder and half of the lemon zest to the chenna.
  3. Mix this thoroughly until all the ingredients are evenly combined.
  4. Keep mixing the chenna until it starts to resemble a smooth dough and you notice a layer of fat on your palm.
  5. Divide the dough into small portions and make these into round balls.

For cooking the rasgullas -

  1. Take the sugar, the water, 6-7 strands of saffron and the remaining orange zest in a heavy bottom pan.
  2. Place it on medium heat and bring it to a boil.
  3. Add the rasgulla balls into the bubbling syrup. Let it cook for 5 minutes on medium heat.
  4. Now place a lid on the pan and bring the heat down to low. Allow the rasgullas to cook like this for 20 minutes.
  5. After 20 minutes, switch off the flame and add the orange juice in and give it a very gentle stir.
  6. Let the rasgullas cool to room temperature uncovered.

Notes

  1. Use a good quality full fat cow milk to make the chenna. Low fat milk will make the rasgullas hard in texture.
  2. Ultra pasteurised or milk from tetra pack cartons will not work for making Rasgullas.
  3. Do not use milk that you have already boiled. Bring the milk to a boil and make the chenna at the same go.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Make the rasgulla balls as smooth as you can.
  10. Do not cover the rasgullas once you have switched off the heat and before the rasgullas have cooled to room temperature.
Did You Make This Recipe?
Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.

I hope you liked the recipe! I try to pack a lot of flavours and keep the recipes as simple as possible to follow, without having to use many fancy equipments or ingredients. If you have any comments, questions or suggestions about this recipe, please do not hesitate to drop in a message below.

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