Kesari Rajbhog By shahreema
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A popular variation of favorite rasgullas, kesari rajbhog are a traditional Bengali sweet delicacy. These Saffron(kesar) flavoured rasgullas stuffed with dry fruits are simply amazing and a favorite mithai among all. Learn an easy way of preparing mouthwatering rajbhog with this simple rajbhog recipe.
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Kesari Rajbhog By shahreema recipe - How to make Kesari Rajbhog By shahreema
Preparation Time:    Cooking Time: approx,20mins Total Time:
- Take fresh chenna, knead it well till smooth.
- Add refined flour and semolina and knead it gently.
- Divide into twelve to fourteen equal portions.
- Soak pistachio nuts and almonds in one cup hot water for five minutes.
- Drain, peel and chop them roughly.
- Combine grated khoya with green cardamom powder and rose syrup. knead it into dough.
- Mix in the roughly chopped pistachio nuts, almonds and divide in to twelve to fourteen equal portions.
- Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.
- Combine sugar with ¾ litre water.
- Bring it to a boil and make thin sugar syrup. remove scum, if any and pass it through a muslin cloth.
- Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
- Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.
- Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.
- Remove and keep in sufficient quantity of sugar syrup.
- Refrigerate and serve chilled.
This recipe was contributed by shahreema on 26 Mar 2002
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