|Cottage cheese||125 Gram (Chana)|
|Orange rind||4 , 2 strips diced, 2 strips finely shredded|
In an open pressure cooker, bring the sugar and water to a boil along with two strips of diced orange rind.
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.