Rajbhog sweet

Name: Rajbhog sweet
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 litter milk; 1 tsp cornflour; 2 tbsp lemon juice; Pinch saffron fruit colour; Some saffron strands; 2 cups sugar; 8 cups water; 1 tsp cardamom powder

Pravasini Behera @cook_17131722

#favourite

Pravasini Behera @cook_17131722

Saved

Ingredients

45 minutes

2 servings

1 1/2litter milk
1 tspcornflour
2 tbsplemon juice
Pinchsaffron fruit colour
Some saffron strands
2 cupssugar
8 cupswater
1 tspcardamom powder

Saved

Steps

45 minutes

1

In a thick bottomed vessel boil milk.
2

Once the milk comes to a boil add lemon juice.
3

Keeping it in a low to medium flame stir continuously till the milk curdles.Switch off the flame and leave it for 2-3 minutes.
4

Sieve with a thin cloth and drain the curdle water and collect the soft cheena.Rinse the chenna under running water to remove the lemon flavour. Squeeze the water well.
5

Knead the cheena well to make it a smooth dough. Add 1 tsp cornflour and pinch off saffron food colour.Mash constantly for 5 minutes using palm. Press it until soft.
6

Take small portions and give it a round shape with the help of your palm.Prepare rest balls like this.
7

Heat 1 cup sugar and 4 cups of water in a vessel. Cook until sugar dissolves.Add some saffron strands and cardamom powder and boil for few seconds.
8

After that, drop the prepared chenna balls into boiling sugar syrup.Allow it to boil for 15 minutes. So that the chenna balls will have doubled in size.
9

Turn off the flame. Serve Rajbhog chilled or hot garnished with few saffron strands