Nuts kesar rajbhog

Name: Nuts kesar rajbhog
Yield: 10 servings
Cuisine: Indian
Ingredients: 250 gms Paneer- (homemade or store-bought); 100 gms Khoya/Mava- (homemade or store-bought); 1-2 tbsp Milk; 1 tsp -Maida; 1 tsp -Sooji/Rava; -2-3 drops Badam essence (for yellow colour); 1 pinch -Saffron; 1-2 drops Rose water; 1 tsp -Cardamom powder; 3 cups -Sugar; 3 cups -Water; 25 gms Mixed nuts(crushed)- (I've used badam,pistachios and cashew nuts)

Fhami(Blogger) @cook_24384712

#Mithai #flavour2 A perfect choice for your festive season.Always a great hit when I serve this for my family.

Fhami(Blogger) @cook_24384712

#Mithai #flavour2 A perfect choice for your festive season.Always a great hit when I serve this for my family.

Saved

Ingredients

10 servings

250 gmsPaneer- (homemade or store-bought)
100 gmsKhoya/Mava- (homemade or store-bought)
1-2 tbspMilk
1 tsp-Maida
1 tsp-Sooji/Rava
-2-3 dropsBadam essence (for yellow colour)
1 pinch-Saffron
1-2 dropsRose water
1 tsp-Cardamom powder
For Sugar Syrup:
3 cups-Sugar
3 cups-Water
For the filling:
25 gmsMixed nuts(crushed)- (I've used badam,pistachios and cashew nuts)

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Steps

1

1. In a bowl,add the paneer and mash it nicely till it is soft.
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2. Make a soft dough without any lumps by adding milk.
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3. To this,add maida,sooji,badam essence,1/2 of saffron and blend.
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4. Make a good soft dough and keep it aside.
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5. Place a pan in the stove and make sugar syrup by adding water and sugar.
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6. To the syrup,add rose water, badam essence,cardamom powder,saffron and let it boil.
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7. Sugar syrup just needs a boiling consistency and do not leave till string consistency.
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8. Meanwhile,In a bowl,add khoya,nuts,cardamom powder and mix well.(for the filling)
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9. Now take the paneer dough and flatten it.
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10. Fill them with little khoya mixture and seal the edges and roll it again.
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11. Complete the same procedure for all the balls.
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12. Now,when the sugar syrup starts to boil nicely,add the balls into it one by one.
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13. Let it cook in medium high for 10 mins stirring it now and then.
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14. The size of the balls will double,when it gets cooked.
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15. Transfer it to a serving bowl with some syrup.
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16. Serve hot or cold.
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Note:
1. Paneer should be mixed nicely without any small lumps.
2. Make the dough to a soft consistency.(very soft than chapathi dough,but not sticky consistency)
2. Make sure that the paneer balls have no cracks in it,as it would open when you put in sugar syrup.
3. Sugar syrup should be in a thin consistency.
4. Keep the stove in medium high and not too low or not
too high.