At first make juice of 6 oranges with the help of a juicer and strain it to remove any seed or pulp.. boil the milk in a saucepan and switch off the flame
Take 1 cup of orange juice and start adding in the boiled milk little by little while continous sttiring untill the milk changes in to the curdle form(texture)
Strain the curdle milk (paneer) from cloudy water with the help of a muslin cloth..pour little water to cool down the milk curdles(don't pour excess water as the flavour of orange juice may removed)..squeeze out the water from chena
Hang the muslin cloth with chena inside fo' about an hour to remove all excess water in it
Take out the chena from muslin cloth..add samolina, refined flour and knead it with yo'r palm to find out a crack free dough..add a pinch of orange food colour and mix it well
Take small portion out of chena dough and make rasgulla balls..prepare all the rasgulla balls with same process(there shouldn't be shown cracks in the balls, either shown cracks it means chena dough needs some more kneading with yo'r palm)
Pour 4cups of water, one cup of orange juice, one cup of sugar in a deep bottom pan and bring to a boil..add a pinch of orange food colour and mix well..add chena balls in sugar syrup and let it to boil on high flame fo' about 8-10 minutes by covering the lid of the pan..check the rasgullas by opening the lid,turn them upside down one by one and again cover with lid and let it to simmer fo' another 10 minutes..switch off the flame
Let the rasgullas soaked in sugar syrup overnight to make them soft and spongy
Yo'rs komola bhog is ready..keep in fridge fo' 2-3 to chilled
Transfer into a serving bowl..garnish with pistachios..any royal dish is complete without silver varak?? Decorate with tiny pieces of silver to give an elegant look
Serve soft,spongy,juicy komola bhogs with orange flavour to yo'r family, friends and guests
