Rajbhog

Name: Rajbhog
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 1/2 litre cow milk; 2 tsp lemon juice; 1 tbsp rava; pinch Kesar( saffron) food colour; pinch cardamom powder; 2 tbsp crushed dry fruits; 1 1/2 cup sugar; 8 cup water; 2 tbsp saffron water

Neha Dua @cook_90450

#flavour2
#sweet
Simple and classic bengali sweet recipe prepared with milk solids and kesar strands.

Neha Dua @cook_90450

#flavour2
#sweet
Simple and classic bengali sweet recipe prepared with milk solids and kesar strands.

Saved

Ingredients

30 minutes

5-6 servings

1 1/2 litrecow milk
2 tsplemon juice
1 tbsprava
pinchKesar( saffron) food colour
pinchcardamom powder
2 tbspcrushed dry fruits
For sugar syrup
1 1/2 cupsugar
8 cupwater
2 tbspsaffron water

Saved

Steps

30 minutes

1

Firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
2

Now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
3

Knead further for 5 more minutes or until a soft dough is formed.
4

Pinch a small ball sized ball and flatten it.
5

Place ½ tsp crushed dry fruit in the centre.
6

Get the edges together, and make a round ball without any cracks. keep aside.
7

Firstly, in a deep vessel take 1½ cup of sugar.
8

Furthermore, add 8 cups of water and 2 tbsp saffron.
9

Boil the syrup for 10 minutes on medium flame.
10

After that, drop the prepared paneer balls into boiling sugar syrup.
11

Cover and boil for 15 minutes. the paneer balls will have doubled in size
12

Furthermore, keep aside till it cools completely and then refrigerate.
13

Finally, serve rajbhog rasgulla chilled or at room temperature garnished with few saffron strands.