Rajbhog is Indian Mithai which prepared with chenna (cottage cheese) and saffron, and served in sugar syrup. As it’s our first announcement so I choose quite simple recipe under Indian Sweets. I adopt this recipe from Chef Sanjeev kapoor’s food portal.
For this recipe, you have to knead the chenna with sooji and maida and stuffed with khoya and pistachios and served in cardamom flavor sugar syrup. This recipe is quite same as Bengali rasgulla but quite different in part of stuffing and its color is yellow.
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Category: Indian Sweets
Recipe Source: Sanjeev Kapoor
2 Cup Chenna/ Cottage Cheese
1 Tsp. Refined Flour/ Maida
1 Tsp. Semolina
24 Pistachios, Blanched
1 Tsp. Green Cardamom Powder
4 Cup Sugar
Few Saffron Strands
Knead the fresh cheena until to smooth.
Add refined flour and semolina and knead it gently. Divide into twelve equal portions.
Blanch the pistachios in water for 5 minutes and peel it and keep aside.
Add 2-3 pistachios in each portion of chenna and form into small round ball form.
Combine sugar with three Cup of water. Bring it to a boil and make thin sugar syrup.
Remove scum, if any and add cardamom powder in syrup for flavor.
Add stuffed chenna balls into sugar syrup.
Cover and cook for 15 minutes on high flame or until they are almost double in size. Keep aside to cool.
Soak the saffron strands in hot water and keep aside.
Add saffron color in cool syrup and refrigerate to chill.
Personally I don’t like food color or preservatives in food. For this recipe, I was soaked few saffron strands in warm water and get original kesari/ saffron color which is good for health too.
SweetFantasy Club# 1 announced and suggested by Simply Tadka