Kamala Bhog Recipe
Ingredients
| Sugar | 250 Gram | |
| Water | 100 Milliliter | |
| Cottage cheese | 125 Gram (Chana) | |
| Orange rind | 4 , 2 strips diced, 2 strips finely shredded | |
| Saffron | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 1155 Calories from Fat 29
% Daily Value*
Total Fat 3 g5%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 12.5 mg4.2%
Sodium 415.8 mg17.3%
Total Carbohydrates 275 g91.7%
Dietary Fiber 8.5 g34%
Sugars 254.4 g
Protein 16 g32.1%
Vitamin A 8.6% Vitamin C 182.2%
Calcium 24.6% Iron 5.1%
*Based on a 2000 Calorie diet
Directions
Stir the sugar till it dissolves completely, and then let syrup boil again.
Strain the syrup and place back in the pressure cooker.
Place the cottage cheese (chhana) in a bowl with the shredded orange rind and a pinch of saffron, and gently knead into a soft dough.
Keep aside for 15-20 minutes.
Divide the dough into balls of desired size.
(Remember that the cottage cheese will expand with cooking.) Drop the cottage cheese balls carefully into the boiling syrup.
Place the lid on the cooker and cook under pressure for five to six minutes.
For light spongy kamalabhog, remove from heat after five minutes and cool the cooker by holding it under running water.
This ensures that the kamalabhog are nice and round.
When the cooker has cooled and depressurised, remove the kamalabhog.
Serve warm.
Chef
