KOMOLA RASOGOLLA

Prep Time : 30 mins
Cooking Time : 20 mins
Serve : 8

INGREDIENTS
Milk  - 5 cup
Sugar - 1 cup
Lemon juice  - 4 tbsp
Saffron food color  -  few drops
Fresh orange juice  -  1 cup
Water  - 3 cup
Orange extract  - 1 tbsp
All purpose flour  - 1 tsp

METHOD
For making komola rasgulla we need to prepare cheena / cottage cheese from 5 cup of milk.
Take milk in a vessel and put it for boiling
, once boiled add lemon juice and cover the vessel.
. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.
We mashed the paneer/cheena very well and make a soft and smooth dough
Add saffron food color and one tsp all purpose flour and mix well
Divide the dough into equal size balls.
Roll each balls between your palm.
All the balls are made in the same way
Now we  take pressure cooker and add sugar,three cup of water,orange juice,orange extract and also add saffron color cheena balls and steam it.
When cooker release the whistle simmer the flame for fifteen mins.
Once cooled,we open the lid.
The komola rasogolla should be floating on the syrup and its size should be double.
Serve chilled.