Kamalabhog is a signature Bengali orange flavored dessert which is a distant cousin of Roshogolla and first cousin of Rajbhog!
To make the Syrup:
- 300g Sugar (2 Cups)
- 2-3 drops Orange Essence
- A few drops Food color (Orange)
- 1 cup Orange Juice (optional)
- 1 Tsp. Orange Zest (optional)
- A few strands Saffron
To make Komolabhog dough:
- 300g Chana (without moisture)
- 4 Tbsp. Semolina
- 2 Tbsp. All-purpose Flour
- 2-3 drops Essence
- A few drops Food color (orange)
- A few strands Saffron
To make the stuffing:
- 1/4 cup Khowa/ dried milk
- 1/4 Tsp. Powdered sugar
- 1 drop Orange essence
Kamala Bhog recipe
- Take the chana without moisture. To make sure, take the chana/ paneer in a cheesecloth and place a weight over it and keep the weight for 1 hour.
- Mash the chana using your fingers and knead after adding the all-purpose flour, semolina, saffron, and also the color and essence until the mixture is smooth.
- There should not be any lump.
- Divide the mixture into 20 parts and keep those aside.
- Meanwhile, crumble the Khowa and mix it with the essence and also the sugar powder.
- Make minuscule 20 balls out of this mixture.
- Now stuff the Kamalabhog balls with the khowa ball.
- using your palm smooth each ball.
- Check that there is no crack on the balls.
- Take 4 cups of water along with 1 cup orange juice in a deep bottom pan and start boiling it after adding the zest.
- If not using the juice add one more cup of water.
- Once the mixture starts boiling, switch the flame off and strain to remove the zest and impurities if any.
- Now add sugar and keep boiling unless the sugar dissolves.
- Add all the balls in one go.
- Keep the flame on the higher side and cove the pan with a lid.
- Without opening the lid cook for 10 minutes in flame.
- After 10 minutes, open the lid, and a cup full of water.
- Keep the flame on the lower side and cook for 20 minutes.
- Add saffron at this point.
- In between add water to keep the syrup light.
- It may take a few more minutes to cook the Kamalabhog.
- Once ready the kamalabhog will float over the syrup and will have bt=right orange color.
- Switch the flame off and serve it in room temperature.
- The chana should not be moist. If you are using homemade chana place the weight over it for more than an hour. The same is applicable for store-bought chana as well.
- Measure the Chana, not the milk.
- Use the orange essence in the dough as well as in the syrup. By doing that you will skip the moisture from the orange.
- Orange zest is must though.
- For every 100g chana/ paneer without moisture, you need 1/2 Tbsp. Semolina.
- While making the syrup, you may add orange juice or whole orange. If adding orange juice, replace an equal amount of water.
- Orange food color to be used in the dough as well as in the syrup.
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 130
- Sugar: 21.1g
- Sodium: 61mg
- Fat: 3.7g
- Saturated Fat: 2.4g
- Carbohydrates: 16.6g
- Fiber: 0g
- Protein: 3.6g
- Cholesterol: 0mg
Keywords: Kamala bhog recipe, orange rasgulla recipe, komola bhog recipe, debjanir rannaghar