Скачать или смотреть BETTER THAN ROSOGOLLA | TRY THIS FORGOTTEN TRADITIONAL BENGALI SWEET - KOMOLA BHOG

Ever wondered what happens when the classic Bengali rosogolla meets the zesty allure of oranges? Introducing Komola Bhog—a delightful fusion that brings together the spongy sweetness of rosogolla with a refreshing citrus twist. Originating from the historic town of Krishnanagar in West Bengal, this lesser-known gem is a testament to Bengal’s rich culinary tapestry.

The story of Komola Bhog is intertwined with the evolution of chhena-based sweets in Bengal. Interestingly, the technique of curdling milk to produce chhena was introduced to India by the Portuguese in the 17th century. Before their arrival, curdling milk was considered taboo in many parts of India. The Portuguese influence led to the creation of chhena, which became the foundation for many beloved Bengali sweets, including rosogolla and, eventually, Komola Bhog.

In this video, we’ll guide you through the step-by-step process of crafting Komola Bhog at home. From curdling milk to achieve the perfect chhena, to infusing it with fresh orange zest and simmering in a fragrant sugar syrup—every step is a journey into the heart of Bengali dessert-making.

With Jamai Shashti around the corner, there’s no better time to surprise your loved ones with this vibrant treat. Whether you’re a seasoned mishti enthusiast or new to Bengali sweets, Komola Bhog promises a burst of flavor in every bite.

Don’t forget to like, share, and subscribe for more traditional recipes with a twist!


Komola Bhog Recipe 🍊

Ingredients:
– 2L full-fat milk
– 2 tbsp vinegar + 2 tbsp water
– ~1 tbsp maida
– 1 tsp suji
– Zest of 2 oranges (paste) or few drops orange essence
– Few drops orange food color
– Pinch of baking soda
– 2 cups sugar
– 4 cups water
– 4–5 cardamom pods

Method:
Boil milk & curdle with vinegar mix. Strain, wash & drain well. You should get ~400g chhena. Grate it thrice, then mix in maida, suji, orange zest/essence, food color & baking soda. Knead till smooth. Roll into small crack-free balls.

Boil sugar, water & cardamom to make syrup. Add balls & cook covered for 45–60 mins. Add a splash of cold water if syrup thickens. Done!

⸻

#KomolaBhog #BengaliSweets #JamaiShashtiSpecial #OrangeRosogolla #IndianDesserts #ChhenaSweets #KrishnanagarDelicacy #traditionalwithatwist


SUBSCRIBE to My Channel - http://bit.ly/SubscribetoDoraKitchen

Follow Us on Social Media:-
❤ Instagram: https://www.instagram.com/oindrilabal...