Tamali
Passionate
0 0

Kamalabhog Recipe

Kamalabhog is a signature Bengali orange flavored dessert which is a distant cousin of Roshogolla and first cousin of Rajbhog! In this dessert, the cheese ball should not be spongy like Roshogolla. Ideally, it should be heavy and with a stuffing. The heaviness comes from Semolina aka Suji. Commercially original orange is not used in making the mishti, instead, orange essence and food color are used.

Prep time:
1hrs 15mins

cook time:
30mins

serves:
20

Ratings :

(0)

save
share

Sugar 300gms Or 2 Cups

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

Read More Favorites

MySmartKitchen^TM 8
Orange Essence 1 drop

Orange Essence

Description

Read More Favorites

MySmartKitchen^TM 0
Orange color A few drops

Orange color

Description

Read More Favorites

MySmartKitchen^TM 0
Orange Juice 1 cup

Orange Juice

Description

Orange juice is the liquid extract of orange, obtained by squeezing oranges.

Read More Favorites

MySmartKitchen^TM 1
Orange Zest 1 Tsp

Orange Zest

Description

Orange zest is basically the outer part of the peel of the citrus fruit (orange) which releases f ...

Read More Favorites

MySmartKitchen^TM 0
Saffron strands A Few

Saffron strands

Description

Read More Favorites

MySmartKitchen^TM 1
Chena 300gm

Chena

Description

Read More Favorites

MySmartKitchen^TM 0
Semolina 4 Tbsp

Semolina

Description

Read More Favorites

MySmartKitchen^TM 0
Maida 2 Tbsp

Maida

Description

Read More Favorites

MySmartKitchen^TM 0
Orange Essence 1 drop

Orange Essence

Description

Read More Favorites

MySmartKitchen^TM 0
Khoya ¼ cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

Read More Favorites

MySmartKitchen^TM 0
Powdered Sugar ¼ Tsp

Powdered Sugar

Description

Read More Favorites

MySmartKitchen^TM 1

Details

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Recipe Notes

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 ½ 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.

Ingredients For Kamalabhog Recipe

Suger 300gms Or 2 Cups

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

Read More Favorites

MySmartKitchen^TM 8
Essence orange 1 drop

Orange Flavouring

Description

Orange flavouring is the flavouring extract of the orange tree fruit, in the liquid or powder for ...

Read More Favorites

MySmartKitchen^TM 0
Orange colour A few drops

Orange gel color

Description

Orange gel color is a soft, edible gel paste made with a combination of two primary colors,red an ...

Read More Favorites

MySmartKitchen^TM 0
Orange juice 1 cup

Orange Juice

Description

Orange juice is the liquid extract of orange, obtained by squeezing oranges.

Read More Favorites

MySmartKitchen^TM 1
Orange zest. 1 Tsp

Orange Zest

Description

Orange zest is basically the outer part of the peel of the citrus fruit (orange) which releases f ...

Read More Favorites

MySmartKitchen^TM 0
Safforn strands ( optional) A Few

Saffron

Description

Saffron is a spice derived from the yellow stigma and style of flower saffron crocus. It is one o ...

Read More Favorites

MySmartKitchen^TM 1
Paneer(chena) 300gm

Cheese Curd

Description

Cheese curd is random peanut sized chunks of curdled milk which are naturally cream in colour. It ...

Read More Favorites

MySmartKitchen^TM 0
Semolina 4 Tbsp

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

Read More Favorites

MySmartKitchen^TM 4
All purpose flour or maida 2 Tbsp

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

Read More Favorites

MySmartKitchen^TM 4
Essence orange 1 drop

Orange Flavouring

Description

Orange flavouring is the flavouring extract of the orange tree fruit, in the liquid or powder for ...

Read More Favorites

MySmartKitchen^TM 0
Mawa ¼ cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

Read More Favorites

MySmartKitchen^TM 0
Powder sugar ¼ Tsp

Icing Sugar

Description

Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

Read More Favorites

MySmartKitchen^TM 1

Methods

How to make Kamalabhog Recipe

1. 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.
2. 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.
3. There should not be any lump
4. Divide the mixture into 20 parts and keep those aside.
5. Meanwhile, crumble the Khowa and mix it with the essence and also the sugar powder.
6. Make minuscule 20 balls out of this mixture.
7. Now stuff the Kamalabhog balls with the khowa ball.
8. using your palm smooth each ball.
9. Check that there is no crack on the balls.
10. Take 4 cups of water along with 1 cup orange juice in a deep bottom pan and start boiling it after adding the zest
11. If not using the juice add one more cup of water.
12. Once the mixture starts boiling, switch the flame off and strain to remove the zest and impurities if any
13. Now add sugar and keep boiling unless the sugar dissolves.
14. Add all the balls in one go.
15. Keep the flame on the higher side and cove the pan with a lid.
16. Without opening the lid cook for 10 minutes in flame.
17. After 10 minutes, open the lid, and a cup full of water.
18. Keep the flame on the lower side and cook for 20 minutes.
19. Add saffron at this point.
20. In between add water to keep the syrup light.
21. It may take a few more minutes to cook the Kamalabhog.
22. Once ready the kamalabhog will float over the syrup and will have yellow orange color.
23. Switch the flame off and serve it in room temperature.