Rajbhog Recipe

Ingredients:

• 1 tsp Maida
• 6-8 Almonds
• 1 tsp Semolina
• 4-5 cups Sugar
• 12-15 Pistachio
• 250 gms Paneer
• 3-4 strands Kesar
• 2 tbsp Rose Water
• 3 tbsp Khoya, grated
• ½ tsp Cardamom powder

Method:

1. Knead paneer well till smooth. Add maida and semolina (suji) and knead it gently and divide into 12-14 equal portions.
2. Soak pistachio and almonds in 1 cup hot water for 5-10 minutes. Drain, peel and chop them roughly.
3. Combine khoya with cardamom powder and rose water.
4. Knead it into a dough. Mix in the roughly chopped pistachio nuts and almonds and divide into 12-14 equal portions.
5. Stuff a portion of khoya into each portion of paneer and form them into marble-sized balls.
6. Add sugar in half litre water. Bring it to a boil and make thin sugar syrup. Remove scum, if any.
7. Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
8. Gently slide in stuffed cottage cheese balls and cook for 4-5 minutes on high heat.
9. Sprinkle about a quarter cup hot water and continue to cook on high heat for another 5 minutes or till they are almost double in size.
10. Remove and keep in sufficient quantity of sugar syrup.
11. Refrigerate and serve chilled.