Rajbhog

Name: Rajbhog
Cuisine: Indian
Ingredients: 1 1/2 litre milk, cow; 1 tbsp vinegar; 1 tbsp rava / semolina / suji; 1 tsp caster sugar; pinch saffron food colour; 2 tbsp crushed dry fruits, cashew, pistachios, almonds; 1 1/2 cup sugar; 2 cup water

Chef Tripti Saxena @cook_9959630

Ghaziabad

#goldenapron
the texture and pattern of rajbhog sweet are more or less similar to rasgulla recipe.

Chef Tripti Saxena @cook_9959630

Ghaziabad

#goldenapron
the texture and pattern of rajbhog sweet are more or less similar to rasgulla recipe.

Saved

Ingredients

1 1/2 litremilk, cow
1 tbspvinegar
1 tbsprava / semolina / suji
1 tspcaster sugar
pinchsaffron food colour
2 tbspcrushed dry fruits, cashew, pistachios, almonds
for sugar syrup:
1 1/2 cupsugar
2 cupwater

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Steps

1

Take a pan add milk,vinegar mix it well.Firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
2

Firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.now add a pinch saffron food colour.
3

Now add a tbsp of suji, caster sugar mix well.knead further for 5 more minutes or until a soft dough is formed.pinch a small ball sized ball and flatten it.
4

Get the edges together, and make a round ball without any cracks. keep aside.firstly, in a deep vessel take 1½ cup of sugar.
furthermore, add 2 cups of water and.boil for 10 minutes on medium flame.
5

After that, drop the prepared paneer balls into boiling sugar syrup.cover and boil for 15 minutes. the paneer balls will have doubled in size.Rajbhog is ready.