Rajbhog

Ingredients:   Method:

1/2 lb. chhena
few strands Kesar
2 tbsp Rose Water
3 tbsp Khoya, grated
tsp Cardamom powder

1 tsp Maida (plain flour)
6-8 Almonds
1 cups Sugar
1 tbsp Pistachio nuts

 

Knead chhena well with your fingers till smooth. Add maida and knead it gently and divide into 12-14 equal portions.

 

Combine Khoya with cardamom powder and rose water.
Knead it into a dough.


Blanch pistachio and almonds in 1 cup hot water for 5-10 minutes.

Peel and chop them not too fine.


Mix in the roughly chopped pistachio nuts and almonds into Khoya dough and divide in same number of portions as chhena balls.


Stuff a portion of khoya into each portion of paneer and form them into marble-sized balls.


Add sugar in 3 cups of water. Bring it to a boil  in a wide-mouthed pan and add saffron and make thin sugar syrup. Remove scum, if any.

Gently slide in stuffed chhena balls and cook for 4-5 minutes on high heat.


Gently flip the balls and 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.


Remove and keep in sufficient quantity of sugar syrup. Wait until fully cooled and then refrigerate.

 

Serve chilled.