Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Khoa Or Dried Milk And Paneer Or Cottage Cheese / Easy Method

In many of my recipes I have mentioned about khoya or dried milk and paneer/cottage cheese or chhena. Today I am sharing easy method to make both khoya and chhena. I will try to add step by step picture later.

Khoya or dried milk

2 litter milk

Method

1. Boil the milk in a heavy bottom pan.

2. Let the milk cook on low flame. Stir occasionally.

3. Scrape the sides to avoid burning.

4. Milk will be changed into a thick mass. Like this 👇

5. It can take 2 to 2:30 hours.

6. After reducing I have got 1 and 1/2 cup tightly packed khoya/mawa or dried milk from 2 litter milk.

Paneer Or Cottage Cheese

Milk – 1 litre

Lemon juice or vinegar -3 – 4

tablespoon or as require

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.

3. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

4. When greenish whey and cottage cheese separates immediately pour into the strainer.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. Squeeze the cloth well to drain all the water from cottage cheese.

7. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

8. Now paneer or cottage cheese will be look like this 👇

9. This cottage cheese can be use to make curry, stuffing for paratha, cutlets or make different kinds of sweets.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Cottage Cheese Or Paneer Stuffed Parwal Mithai Or Pointed Gourd Sweet

Cottage cheese or paneer stuffed parwal mithai or pointed gourd sweet.
Yes sweet again. My last post was a sugar free sweet.
But no its not sugar free. Sugar syrup soaked parwal or pointed gourd stuffed with cardamom flavored paneer/cottage cheese, almond and pistachio mixture. You can imagine the heavenly taste.
I have shared some savoury pointed gourd recipes in this blog.

Pointed gourd with poppy seeds

Stuffed pointed gourd or potol dolma

Pointed gourd with poppy seeds and coconut

And now a sweet one. Contributing this post to 154 #Foodiemonday bloghop #Stuffedveggies theme.

Normally this parwal mithai is stuffed with dried milk or khoya/mawa. But I have used paneer or cottage cheese for stuffing. And taste is better than khoya stuffed parwal mithai. Paneer is easy to digest than khoya.
And this high protein paneer or cottage cheese is a richest source of healthy nutrients.

This sweet is very easy to make. I have used homemade paneer or cottage cheese for stuffing. You can use store bought, just grate or crumble the paneer before cooking. Food colour is optional. I have used it to get bright green colour.

Recipe

Pointed gourd or parwal – 6

Paneer or cottage cheese – 1 cup, crumbled

Milk powder – 3 tablespoon

Sugar – 1 cup + 1/4 cup

Cardamom powder – 1 teaspoon

Rose water or essence – 1/4 teaspoon

Baking soda – a small pinch

Almond – 2 tablespoon

Pistachios – 2 tablespoon, sliced

Little green food colour, optional

Saffron and pistachio to garnish

Method

1. Wash the parwal or pointed gourd well. Peel and cut off the tips from both ends.

2. Cut lengthwise from one side. Parwal should be intact from other side.
Scoop out the pulp and seeds.

3. Grind the almonds into a coarse powder.

4. Heat a nonstick pan. Add Paneer or cottage cheese and 1/4 cup sugar.
Cook on low flame till it dried up.

5. Add 1/2 teaspoon cardamom powder and remove it from heat.
Let it cool down.

6. Mash with hand or blend in mixer grinder to make smooth. I have use my grinder to make it smooth.

7. Add milk powder, ground almond and sliced pistachios. Mix well. Stuffing is ready. Keep it aside.

8. Heat sufficient water in a pan with a small pinch of soda. When it starts to rolling boil add peeled parwal or pointed gourd. Let it boil for 3 – 4 minutes.

9. Switch off the flame.
After 5 minutes drain the water.

10. Heat 1 cup sugar and 1 cup water in a wok or pan. Add green food colour if using. I have used colour to get bright green colour but you can skip it.

11. Stir and when sugar dissolved add the parwal, 1/2 teaspoon cardamom powder and rose water or essence. Cook for 10 – 15 minutes or until the parwal changes it’s colour and becomes soft.

12. Let it cool down completely.
If you want more sweet soak the parwal in sugar syrup for 1 hour.

13. Take out the parwal from sugar syrup and place on a plate.
Be careful, parwal shouldn’t be break.

14. Stuff cottage cheese mixture in the sugar syrup soaked parwal.

15. Garnish with saffron and sliced pistachio.

16. Keep in refrigerator to serve chilled. Or you can serve it immediately.
You can keep in refrigerator for 7 – 8 days.
Enjoy….

Note 

If you want you can make the stuffing with khoya/mawa or dried milk. Just replace khoya with paneer. And follow the same method.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sugar Free Mango Coconut Laddu

Sugar free mango coconut laddu.
Another guilt free treat for you. Its sweetened with dates and mango. You will love the mixed flavors of dates, mango and coconut. Taste and flavour is heavenly so I didn’t add any flavour in it. If you like you can add little cardamom powder or any flavour of your choice.

Its mango season in India. This juicy delicious mango called king of fruits for its taste.
Not only taste mango has numerous health benefits.
1. Prevents Cancer. Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.
2. Lowers Cholesterol. …
3. Clears the Skin. …
4.Improves Eye Health. …
5.Alkalizes the Whole Body. …
6.May Help with Diabetes. ..
7.Improves Digestion.
8.Helps Fight Heat Stroke
9. Boosts the Immune System
Mango fruit also has a relatively low glycemic index so moderate quantities will not spike your sugar levels.
Source – TheGuardian

So date, coconut and mango not only makes these laddu delicious but healthy too. Its also a perfect treat for weight watchers.
You can get some more sugar free recipes here.

Sugar free date Sandesh

Sugar free sheer khurma

Coconut raisin almond laddu

Sugar free mawa nariyal peda

Sugar free pineapple Sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy and simple. Make it and enjoy with your family and friends. Dates and mango gives enough sweetness so you don’t need to add any artificial sweetener. Enjoy the soft and yummy guilt free laddu.

Recipe

Paneer or cottage cheese -3/4 cup

Khoya or dried milk – 3/4 cup

Mango – 1 cup, chopped

Desiccated coconut – 1/2 cup

Date – 1/2 cup, chopped

Hot water – 3 tablespoon

Desiccated coconut for rolling

Method

1. Soak the dates in 3 tablespoon hot water for 15 – 20 minutes.

2. Blend the soaked dates in mixer grinder. Don’t discard the water, add it to grind easily.

3. Add chopped mango and desiccated coconut. Blend again into a smooth mixture.

4. Now add paneer or cottage cheese and khoya or dried milk. Blend again until smooth.

5. Taste the sweetness. If your mango is not enough sweet then you can add some more soaked dates.

6. Heat a nonstick or heavy bottom pan. Add the mixture and cook on low flame till it dried up completely. Stir continuously to avoid sticking at the bottom.

7. Remove from heat and let it cool down. Mash it with your hand to make smooth.

8. Make small round balls.

9. In a plate spread desiccated coconut. Roll the balls over it.

10. Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of guilt free delicious laddu.
Happy cooking!!

Notes

1. If your mongo is not enough sweet then you can add some more soaked dates.

2. If you want you can add little cardamom powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Rasgulla Or Aam Rosogolla

Aam rosogolla or mango rasgulla.
Rasgulla is a popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I flavoured it with mango. Mango flavour made these rasgulla more delicious.

I have already shared watermelon rasgulla. Click on the picture to get the recipe of watermelon rasgulla.

You can also get some more mango flavoured sweets here.

Mango sandesh

Mango kalakand

Mango cheesecake

Mango litchi fudge or barfi

Mango steamed sandesh or aam bhapa sondesh

Recipe is same as we make rasgulla just add mango puree with sugar syrup. And I stuffed the rasgulla with small pieces of mango. I have used saffron and little yellow food colour in the rasgulla. You can omit the colour and add a fat pinch of saffron to add colour in the rasgulla.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Finely chopped mango – 1 cup

Small mango pieces – 6

Saffron – a pinch

Yellow food colour – 1 – 2 drop, optional

Method

Please read all the tips and tricks to make perfect rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.

7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

8. Take out the cottage cheese or paneer on a large plate. Add saffron and food colour if using.

9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.

10. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. Flatten the balls and place a mango piece in the middle.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls.

14. In a large and broad pan heat 1 cup sugar and 3 cup water.
Blend the mango pieces with 1 cup water and add in the sugar syrup.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. You can also add a pinch of saffron in the sugar syrup.

2. Read all the tips and tricks to make perfect rasgulla.

Enjoy the delicious mango flavoured rasgulla.
Happy cooking and have a wonderful weekend 😊

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sugar Free Date Sandesh

Sugar free date sandesh.
A delicious sweet sweetened with dates. No sugar or artificial sweetener added.
But I repeat diabetic people should take only one piece in a day not too much. Its necessary to eat a balanced diet and just moderate your intake.

Diabetes usually means a big “NO” to sugar intake. But how far is this true?

Most studies show that it is not.

Diabetes is the fastest growing disease in the recent times. Although diabetics are not required to abstain from sugar entirely, they are advised to limit its intake.
So, what do you do when you need to satisfy your sweet tooth? Eat dates, of course!
Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.
In fact, they are extremely healthy – packed with an array of vital nutrients.
Source

You can get some more sugar free sweet recipe here.

Sheer khurma or vermicelli pudding

Coconut raisins almond laddu

Sugar free mawa nariyal peda or dried milk date and coconut peda

Sugar free pineapple sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy. You need only few ingredients to make it. Just blend everything and cook. I have used homemade paneer or cottage cheese and khoya or milk solid. You can also use store bought.

Recipe

Paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Dates – 1/2 cup, chopped

Cardamom powder – 1 /2 teaspoon

Hot water – 1/4 cup

Method

1. Soak chopped dates in 1/4 cup hot water.

2. When it cool down, blend with the water used to soak. Make a smooth paste.

3. Add Crumbled cottage cheese or paneer and khoya or milk solid in the blender. Blend again.

4. Heat a non stick or heavy bottom pan. Add date, cottage cheese and khoya or milk solid mixture in it.

5. Cook on low flame. Stir continuously to avoid sticking to the bottom.

6. When the mixture dried up and becomes like a dough, remove from heat.

7. Add cardamom powder and mix well.

8. Let the mixture cool down.
Make small balls and shape with a mould. If you don’t have mould then you can make ball shaped laddu with it.

Serve or keep in refrigerator and serve chilled.
You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious guilt free sandesh.

Notes –

1. You can make it with only cottage cheese or only khoya or milk solid if you want.

2. You can give any shape of your choice.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

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Watermelon Rasgulla / Diabetic Friendly Sweet

Watermelon rasgulla.
Another sugar free treat for you.
Rasgulla is a dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I have used watermelon juice instead of sugar syrup to make these rasgulla.

If you are a regular reader of my blog, then you know I love to share desserts for diet conscious and diabetic people. Because every one has sweet tooth. And we have to make something to satisfy their sweet craving.
So here is a rasgulla recipe without sugar.
Already shared watermelon sandesh and muffins.
And now one more dessert with watermelon.

Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.
Source

So enjoy this healthy and delicious rasgulla without any guilt.
I have made these rasgulla with watermelon juice. I am lucky that I have got the sweetest variety watermelon. If your watermelon is not so sweet and you are not on a restricted diet then you can add 1/2 cup sugar for better taste.
Get all the tips and tricks to make rasgulla here.

First time tried it without adding any colour but not satisfied with the look. Taste is good but not picture perfect 😀

So made again with little colour in chhena or cottage cheese balls.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Watermelon juice – 4 & 1/2 cup

Water – 1/2 cup

Red food colour – a pinch or 1 – 2 drop if you are using gel colour, optional

Method

1. Make cottage cheese or paneer and make balls with it. Get the method of making cottage cheese and balls here.

2. Add colour if you are using. Mix well. Make smooth balls without any crack. If you feel difficulty to bind then you can add 1 tablespoon maida/all purpose flour or semolina. I didn’t. I have made these with only cottage cheese. Please follow the method of draining the cottage cheese I have mentioned in above link of tips and tricks of rasgulla.

3. In a large and broad pan heat watermelon juice and water. You can add 1/2 cup sugar in it if you like for better taste . You can add 1/2 teaspoon cardamom powder or rose water or essence if you want. I didn’t because I have wanted to retain the natural flavour of watermelon.

4. When it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame for 2 – 3 minutes. Don’t overcrowd.

5. Cover and cook on medium high heat for 20 minutes.

6. Keep 1/2 cup hot watermelon juice handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.

7. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

8. You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious and healthy watermelon rasgulla chilled or warm.
Better serve it chilled with some watermelon juice of rasgulla.

Notes

1. Use cow milk to make paneer or cottage cheese.

2. Mash the cottage cheese well with your heel of the palm and fingers at least for 4-5 minutes or until you feel your palm little greasy.

3. Sweetness depends on the watermelon. You can add 1/2 cup sugar with watermelon juice if you are not on a restricted diet.

4. Don’t overcrowd the rasgulla while cooking in watermelon juice. You don’t get round shape rasgulla if overcrowded.

4. Please read all the tips and tricks to make rasgulla before trying to get perfect rasgulla. Click here
to get the detailed method.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

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Stay connected at

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