Rajbhog is a popular Bengali sweet, similar to Rasgulla. These desserts are generally prepared during festival season and celebrations time. Its made with soft fresh paneer, saffron and stuffed with dry fruits. These are soaked in a sugar syrup and served chilled or at room temperature.
INGREDIENTS: *For rasgulla balls* 1 litre Milk 1 tbsp lemon juice or vinegar 1 tbsp milk powder pinch of food color (yellow) pinch of cardamom powder some chopped dry nuts (Cashews, almonds, Pistachios) *For sugar syrup* 1 cup - Sugar 1/2 cup - Water 1 tbsp - Saffron water pinch of cardamom powder
HOW TO PREPARE:
1. In a thick bottomed kadai, take 1 litre milk stir and boil.
2. Once the milk comes to a boil, add 1 tbsp lemon juice or vinegar.
3. Stir continuously till the milk curdles keeping the low medium heat.
4. Once water separates completely turn off the flame.
5. Drain off the water completely and rinse with water.
6. Now add a pinch of food color and cardamom powder, 1 tbsp milk powder. Knead for 5 minutes.
7. Pinch a small ball sized, place some chopped dry fruits in the centre.
8. In a kadai, take 1 cup sugar, 1/2 cup of water and boil the syrup for 10-12 minutes.
9. Add some cardamom powder and 1 tbsp of saffron water. Mix well
10. Now add prepared balls, cover and boil for 15 minutes.
11. After 15 minutes turn off the flame and let it cool.
12. Finally, serve kesar rasgulla chilled or at room temperature garnish with saffrons or dry fruits.
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