For sugar syrup... In the deap pan add sugar 4 cup water and bring it to boil high flame. When start boiling reduce the flam and add soacked saffron threads and boiled it on low flam.. keep the syrup is the thick consistancy.

2.For chena....first heat the full fat milk.when it's start boiling add lemon juice and stir it well.

3. Take a cotton or malmal cloth and pour the curdled milk in it.now pour cold water on curdle milk and remain or strain the whey and washed it 4-5 times with fresh water. Now collect the chena and hang it on top for 20-25 min.

4. RAJBHOG PROCESS... take the prepared chena and kned it till smooth. Add yellow food colour, cardomom powder, saffron and knead it again. Now devided the dough into the small balls press it little bit, stuff the dry fruits into that, cover it and make smooth balls.

5. While sugar syrup is boiling, add balls into the syrup. Cover the pan with a lid properly and boil the balls for 10-15 minutes on medium to high flame. Now open the lid. You will notice that the balls become double in size..keep them boiling without lid for another 7-8 min. on high flame.

6.. Remove the pan from flame. Now RAJBHOG is ready.