Komola Bhog (Bengali Orange-Flavored Sweet)

 Komola Bhog (Bengali Orange-Flavored Sweet)

Komola Bhog is a fragrant Bengali sweet made from fresh chhena and delicately flavored with orange rind. Soft, juicy, and lightly citrusy, these round sweets are cooked gently in sugar syrup and finished with fresh orange peel for a bright, festive touch.

                                                             

Ingredients

For the Chhena (Paneer)

• 1 gallon whole milk

• 3–4 tbsp white vinegar

• 3–4 tbsp water

For the Komola Bhog Dough

• Chhena (prepared from above)

• 1 tbsp semolina (suji)

• 1 tbsp all-purpose flour

• 1 tbsp sugar

• 1 tbsp finely grated orange rind

For the Sugar Syrup

• 3 cups sugar

• 4½ cups water

• 1 tbsp finely sliced orange peel

• 2-3 cardamom pods

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Instructions

Step 1: Make the Chhena

1. Heat the milk in a large pot. Once it comes to a rolling boil, lower the heat.

2. Mix the vinegar and water together, then add it gradually to the milk.

3. Turn off the heat and stir gently until the milk curdles and the whey separates.

4. Drain the mixture into a cheesecloth-lined colander.

5. Rinse the chhena lightly under running water to remove the vinegar taste.

6. Tie the cheesecloth into a bundle and hang it to drain overnight.

Step 2: Prepare the Komola Bhog Dough

1. The next morning, divide the drained chhena into 3 portions.

2. Blend each portion separately for a few seconds until smooth and soft.

3. Combine all portions into one bowl.

4. Add semolina, flour, sugar, and finely grated orange rind.

5. Mix gently until a soft, smooth dough forms.

6. Shape into smooth, crack-free round balls (slightly smaller than a golf ball).

Step 3: Prepare the Sugar Syrup

1. In a wide pan, heat sugar and water together.

2. Bring to a boil, then lower the heat.

3. Add the finely sliced orange peel and cardamom pods to the syrup.

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Step 4: Cook the Komola Bhog

1. Gently slide the round chhena balls into the simmering syrup.

2. Cook uncovered on low heat for 5 minutes.

3. Cover and cook for another 15 minutes.

4. Uncover and cook for a final 5 minutes.

5. Turn off the heat and allow the sweets to cool in the syrup.

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Serving & Storage

Let the Komola Bhog rest in the syrup for a few hours for best flavor absorption.
Serve chilled or at room temperature.
Refrigerate and consume within 2–3 days.