Rajbhog

Most favorite Bengali Sweet made with Paneer (Chana) —   Large Rosogollas Stuffed with Kheer.

Servings: 25 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag


 

Ingredients

  • 1, liter Milk
  • 1, Lemon
  • 3, cup Sugar
  • 5, cup Water
  • 2, tsp Sooji/Rava
  • 1/2, liter Milk
  • 1, seeds only Cardamom
  • 1/4, tsp Saffron
  • 2, tsp Rose Water
  • 1/2, sliced Lemon

Instructions

  1. Prepare Chana (Whey) :- Boil milk, reduce heat, add lemon juice or 1/2 tsp citric dissolved in 1/2 cup warm water. When milk curdles fully, pour over a muslin cloth, drain water completely and tie the muslin cloth and hang for about 30 minutes.
  2. Prepare Kheer ;- Boil 1/2 liter milk in low heat , stir continuously till milk thickens and becomes kheer.
  3. Prepare Syrup :- Boil 5 cups of water, add sugar and lemon slices, continue boiling in medium heat till sugar melts. Strain and keep syrup warm.
  4. Knead the chana very thoroughly till becomes smooth. Add sooji and knead for about 10 minutes. Divide onto eight portion and make into round shape.
  5. Take each ball of kneaded chana and make a small hole in the center and stuff 1/4 tea spoon kheer, one seed of cardamom and small piece of saffron. Press with palm and close the hole and roll with both palms into smooth round shape.
  6. Put the balls into boiling syrup one by one. Cover the pan and boil for about 20 minutes. Remove cover and boil for another 20 minutes. Allow to cool.
  7. Place the Rajbhogs in a casserole and pour the syrup. Add rose water before serving.

 

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