Sunday, January 1, 2017

Kesari Rajbhog recipe

Ingredients :

For the chenna dough,
  • 1 cup fresh chenna (cottage cheese)
  • 1 tsp semolina 
  • 2-3 tbsp khoya, grated  
  • 1 tsp saffron (saffron in mix milk)
  • 5-6 pistachio, finely chopped 
  • 1/2 tsp green cardamom powder 
For sugar syrup,
  • 3 cup sugar
  • 1 cup of water
  • a pinch of saffron or 1 tsp 


Make chenna balls,
In a big plate, take chenna and knead it gently till it becomes soft and smooth. Now add semolina, 1 tbsp saffron and a pinch of cardamom powder and mix for 10-15 minutes. Make a smooth dough and divide into 6-7 equal portions. Combine grated khoya, pistachio, cardamom powder and saffron. Mix it and divide into 6-7 equal portions. Now, stuff a portion of khoya into each portion of chenna and form them into lemon sized balls.

Make the sugar syrup,
In a heavy vessel, add water and sugar. When sugar dissolved completely and bring to a boil and make a thin sugar syrup. Add saffron and stuffed chenna balls carefully one by one. Cover with a lid and cook for 10-15 minutes on medium-high flame. Open the lid, sprinkle about 5-6 tbsp hot water and continue to cook on high flame for another  5-7 minutes or till they are almost double in size. Turn off the flame. Remove it and keep in sufficient quantity of sugar syrup. Garnish with cardamom powder and pistachio. Serve it chilled.

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