Kamala bhog aka Komolabhog

Kamalabhog is a signature Bengali orange flavored dessert which is a distant cousin of Roshogolla and first cousin of Rajbhog!

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: Bengali

Keyword: Debjanir Rannaghar, Kamala bhog recipe, komola bhog recipe, orange rasgulla recipe

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Kamalabhog

Calories: 130kcal

Author: Debjani Chatterjee Alam

Cost: Rs 100

Ingredients

To make the Syrup:

300 g Sugar 2 Cups
2-3 drops Orange Essence
A few drops Food color Orange
1 cup Orange Juice optional
1 teaspoon Orange Zest optional
10 strands Saffron

To make Komolabhog dough:

300 g Chana without moisture
4 tablespoon Semolina
2 tablespoon All-purpose Flour
2-3 drops Essence
3 drops Food color orange
10 strands Saffron

To make the stuffing:

¼ cup Khowa / dried milk
¼ teaspoon Powdered sugar
1 drop Orange essence

Get Recipe Ingredients

Instructions

Kamala Bhog recipe

First, ensure the chana (chenna / paneer) is completely dry. You can do this by wrapping the chana or paneer in a cheesecloth, placing a weight on top, and leaving it for one hour.
Next, use your fingers to mash the chana. Then, add all-purpose flour, semolina, saffron, food coloring, and flavoring, and knead until the mixture is smooth and lump-free. Divide this mixture into 20 equal portions and set them aside.
While you're doing that, crumble the khoya and mix it with flavoring and powdered sugar. Form this mixture into 20 small balls.
Now, take each chana ball and fill it with one of the khoya balls. Gently smooth each ball with your palm, making sure there are no cracks on the surface.
In a deep pot, combine 4 cups of water and 1 cup of orange juice.
Add the orange zest and bring the mixture to a boil.
If you're not using orange juice, add an extra cup of water instead. Once it boils, turn off the heat and strain the liquid to remove the zest and any impurities.
Return the liquid to the pot, add sugar, and boil until the sugar completely dissolves.
Then, carefully add all the prepared balls into the pot at once.
Increase the heat to high, cover the pot with a lid, and cook for 10 minutes without lifting the lid.
Open the lid, and a cup of water.
Keep the flame low and cook for 20 minutes.
Now, add the saffron. Throughout the cooking process, add more water as needed to keep the syrup thin.
It might take a little longer for the Kamalabhog to finish cooking.
When it's done, the Kamalabhog will float on top of the syrup and turn a vibrant orange color. Turn off the heat and serve it at room temperature.

Notes

Ensure your chana is dry. If you've made your own chana, press it for over an hour with a weight. This also applies to chana bought from a store. Measure the chana, not the milk.
Include orange essence in both the dough and the syrup; this will prevent adding extra moisture from an orange. However, orange zest is essential.
For every 100 grams of dry chana or paneer, use half a tablespoon of semolina.
When preparing the syrup, you can add orange juice or a whole orange.
If using orange juice, substitute it for an equal amount of water.
Use orange food coloring in both the dough and the syrup.

Nutrition