Komolabhog

Ingredients

1. One Gallon whole milk
2. Half a gallon of Buttermilk
3. Suji – two tea spoon fulls (available in any Indian/Pakistani Grocery store)
4. Khoa (concentrated milk – also available in any Indian/Pakistani Grocery store)
5. Orange Extract (available in all American Grocery stores)
6. Orange Food Color (also available in any Indian/Pakistani Grocery store)
7. Sugar

(For making 32 komolabhogs of medium size)

Preparation: –

The paneer dough.

1. Pour one Gallon of whole milk in a stockpot and mix a pinch of Orange food color.
2. Add one bottle of orange extract o the mixture and bring it to boil.
3. Then add half Gallon of buttermilk while stirring the mixture continuously.
4. This will curdle the milk.
5. Strain the curdled milk through a fine muslin cloth and hang it (for about two hours) to drain the excess water.
6. Knead the paneer mass with two-tea spoon full of suji until oil comes out of the mass.
7. Roll the paneer into small balls with a little khoa in the center.

The syrup.

1. In a stockpot, add 3 cups of sugar to nine cups of water and bring it to boil.

The Komolabhog.

1. In the boiling sugar mixture, add the paneer balls and let it boil in high heat for about 15 mins.
2. Then lower the heat and boil it for 15 more minutes.

Your komola is ready to be served!!!!

Source: Tanushree Ghosh